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Excellent recipe....Weight Watchers friendly (7 points)! Restaurant quality...made in less than 20 minutes. This cooks up very fast, so have the ingredients ready before you start cooking. I had my oven on to 250 to keep the scallops warm while making the sauce. I used 2 garlic cloves in the sauce and that was perfect for us. Although the Vermouth was a nice touch, I am sure that you could use white wine as an alternate. I served the scallops over a rice pilaf to pick up all the wonderful juices and capers. Kudos on a great find!!

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Abby Girl February 11, 2011

Totally Yummy recipe!
DEFINATE keeper for me!
I subbed dry sherry for vermouth, TRUE!!
WOW! Who would think something THIS easy definately looks and tastes restaurant quality too!!
WHOO HOO!
THANKS!

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mickeydownunder October 03, 2010

This is so yummy! My roommate made this from her Cooking Light magazine and the flavors were absolutely amazing. I wanted to add this to my Zaar cookbook and am glad to find it posted already :] We had this served over angel hair pasta, but I also think this would taste great over some orzo.

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Barbell Bunny December 14, 2009
Scallop Piccata With Sauteed Spinach