Oh my goodness, is this good. I had 1 pound of scallops and 1 pound shrimp that were slated for chowder, but we just weren't in a chowder mood. So this was the perfect recipe for them! Made exactly as stated, but I used 5-6 cloves garlic, what can I say? lol, love that garlic! We also added a couple tbsp butter to the finished sauce. Then I threw the cooked seafood back in to toss with the sauce, and then spooned them over the pasta. Served over thin linguine. Cher, this was fabulous! Thank you!
This was great, I added just a touch more wine and tiny bit more butter and little less lemon and it was fantastic - I cooked the sauce down just a bit (dont forget to drain your scallops after searing or the sauce will be bitter.) and tossed with angel hair pasta - GREAT - easy recipe. Thanks for sharing!
I served this over angel hair pasta and it was wonderful. I made this as is and had just the right amount of sauce.
They were having a special on fresh sea scallops at our fish market so I took advantage of that and couldn't wait to make this recipe. It was fabulous to say the very least. The lemon wine sauce went perfectly with the scallops and the look was beautiful when I got it all assembled. Very elegant and delicious. Thank-you Just Cher.
this was a wonderful dinner--the sauce is light and delicious--super easy to make--we had it over fettuccini ( I was out of angel hair) and it was fabulous--thank you for posting this one--it's definitely a keeper!! TERESA
I am always looking for new ways to cook my family's favorite seafoods and I happened upon Cher's recipe today and tried it and I am so glad that I did too! I have added it to my book so that I can do it again. My husband said, "It is not always a good idea to experiment with unknown recipes when you spend so much on the seafood but honey you hit it out of the ballpark with this one!" Needless to say he was very happy, as were the kids and I. The only change we made was an extra TBS of butter in that delicious sauce and a sprinkling of grated parmesan on top after we made our plates. We will be doing this again. Thank you Cher. ?
Easy and Delicious!!!
Yum. Just my kind of recipe. Quick, easy, exactly correct measurements and type ingredients and my husband and I loved it. Thank you.
I thought the flavor was a little bland at first, but came to appreciate the lightness of the flavor. I used 1 lb. of frozen bay scallops and left them whole. I used about 4 cloves of garlic and sauteed them with the scallops.. Left out the chives as I had none, but threw in about 2 T of fresh basil. I did thicken the sauce with 1 teaspoon of cornstarch. My scallops did not brown as those appeared in the 2 pics.(Too much water cooked out for them to brown.)
Nice all around.. but really lacked flavor for me. I think if I increased the garlic by triple it would do the trick. I did add a bit more lemon and it was a bit overpowering.. perhaps that was the problem. Not a bad flavor overall though... just needs some tweeking.