3 Reviews

Truly an ejoyable dish, we served without the rices, and use small baked potatos as the starch dish. I reduce the cheese to 4 slices and it was still magnificant.

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YumaTank March 06, 2010

This is a truly an elegant seafood dish. I made my own alfredo sauce (I used more than called for as we like a lot of sauce). It has a nutty, sweet, cheesy sort of taste; really not an overpowering seafood taste. DH and I are both looking forward to the leftovers. I made linguine instead of rice with it. Thanks for a real keeper, something different and with my favorite, scallops.

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mewmew February 24, 2008

I always have a bag of LARGE frozen sea scallops from Costco, and prepared this as written. I had no alfredo sauce, but sour cream worked just fine. The 2 of us ate the WHOLE thing, and enjoyed it very much. Thanks for posting, Dawn

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NurseJaney February 20, 2008
Scallops Dijonaise