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We used prawns, but looking forward to trying with scallops. The sauce was lovely and delicate, I opted to add another 1/2 cup wine since I had a lot of prawns. Thanks for a lovely dinner.

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Satyne January 24, 2014

We enjoyed this recipe -- but thought it should have a little more sauce. I will make it again, but double the ingredients for the sace.

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Bobbie March 18, 2011

This was probably the best scallop recipe I have ever made. I used sea scallops and seared them first...the only other thing I changed was I used Brownwood Farms Kreme Mustard instead of dijon...it was fantanstic!! A must try...

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CIndytc January 13, 2010

Holy Moly did we love this!!! I doubled the recipe but ran out of white wine so I used 1 3/4 cup white wine and 1/4 cup chicken broth. I stuck with the 1/4 cup light butter and completely forgot the chives. When doubling I went to 1 pound of pasta. I added some canned artichokes and some prosciutto as well. LOVELY, HEAVENLY! Will definitely make again and again!

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RedVinoGirl January 11, 2010

I COULD EAT THIS EVERY DAY! (And I have so far...) I didn't have white wine or lemon zest so I just used 1 cup Veggie broth and 2 tsp lemon juice. This sauce is AWESOME. I've been making it with a couple hearts of artichoke, a little prosciutto and a few capers. INCREDIBLE!

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Let's Cook! April 08, 2009

Superb! We enjoyed this so much. I only had whole wheat pasta and wondered if it would be to heavy for the delicate flavours of the sauce... it was just lovely. I have added this to our list of favourites. Thanks!

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Lambkyns October 30, 2008

I love the taste of scallops, so the main thing I look for in a scallop recipe is a sauce that doesn't overpower their subtle flavor. This sauce was a perfect complement to the scallops and pasta.

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Ginny Sue May 04, 2008

I thought it was delicious. I added some garlic in at the beginning, otherwise stuck to the recipe. I didnt think it was too tangy at all. But I used exactly 1/2 tsp lemon zest, and I let it reduce for quite a while. A keeper :)

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Dr. Carrie February 05, 2008

Delicious. Very tangy, as advertised. I followed this one 'to the T' and only deviated in using a little less fresh chives than called for, which wound up being perfect for me. Wonderful recipe. Thanks!

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StrongChef September 16, 2007

I have to admit this was a quick recipe, which I love. We didn't care for the flavor, as it was just too tangy for us. I ended up adding some cream and crushed red pepper to the sauce to tone down the tang.

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French Lavender June 28, 2007
Pasta with Scallops and Lemon Butter Mustard Sauce