6 Reviews

This was a good recipe. I was disappointed because I bought my scallops just to make this and can't give it 5 stars for 2 reasons. One, my scallops got overcooked, and I followed the directions exactly. Two, I just felt like it was lacking in seasoning. That being said, the sauce was incredible and VERY easy. I would used this sauce on anything! I WILL try it again and will season the scallops beforehand and cook them for less time. Thank you for a good recipe.

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katindallas March 02, 2010

Thanks for an easy yet outstanding dish! I don't know where the 1/2 cup water comes in but I didn't add it and my sauce was a perfect consistancy to serve over linguini. A big hit with the family.

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Nancy's Fancy Pantry February 20, 2010

Delicious, however, I believe that the scallops should be removed from the sauce after a few minutes. Otherwise, they get overcooked.

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Phil Franco February 12, 2014

Wonderful and easy to make! I had no half and half so I used milk - still thickened nicely and I added the parmesan cheese to the flour, salt and milk step. Served it over spaghetti.

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Jimijoe 43 January 07, 2010

Absolutely delicious recipe! And quick and simple to boot. Definitely the best white wine sauce I have come across. Since my DW has a gluten allergy I substituted corn starch for the flower. I also used sake for the dry white wine. As it happened, I too served this with tilapia. DW suggested this would be excellent on pasta, such as fettuccine. Highly recommended!

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HoosierDaddy? December 17, 2009

Simple, fast, absolutely delicious! I didn't have but about a cup of scallops so I halved the recipe and served it atop broiled tilapia fillets.

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KATHLEEN A. November 01, 2009
Scallops Bonne Femme (Scallops in White Wine Sauce)