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Showing 1-4 of 4
By Mary K. W.
on July 09, 2007
Excellent recipe! I loved the subtle flavors and the ease of preparation. My only problem was locating the sea scallops. I followed the recipe exactly and we all enjoyed the meal. When I make it next time, I may substitute regular milk for the half-and-half. Definitely a keeper and highly recommend.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 16, 2007
I am a scallop virgin. This delicate seafood is only rarily available, frozen, in the sticks where I live (fresh only in city deli's, as it's imported). I bought a kilo frozen (2 lbs) and took out more than 1/2 kg or more than 1 lb to defrost. Kathy's recipe is extremely well-balanced, and would be hard to mess up, even for a novice like me! If these details sound like too many substitutions, just read it: it is really not. I had no Jarlsberg, but I did have a mature, nutty GruyÃ¨re, which was perfect. Didn't have dill of any description (I'm writing this in deep midwinter!!) and added 1/2 teaspoon fennel seeds -- same family. In retrospect I should have used at least 1 teaspoon. We do not have half-and-half in South Africa, so I mixed cream with 2% milk. I only had the sharp, eye-burning onions, so for flavour (and colour) I chopped up quite a lot of green spring onions. I hope those subs are not seen as "messing up" the recipe, because it really did not. I stayed true to the character of the recipe. Also, I had some shop-bought vacuum-sealed gnocchi I had to use, so I cooked that for a carb. I took into account that my scallops were probably smaller that Kathy's sea scallops, and did them quickly, in olive oil. I tasted the sauce when it was ready, and it was great. Oh yes: I added some lemon juice from 1/2 lemon to the sauce -- a small point which future users might find adds something to the sauce. This is a great recipe, and the full 5 stars (which I really don't hand out like candy) are because I think with fresh sea scallops this will be a dish to drool over!!! By the way, I did also make a large salad with varied lettuces, avo, tomato, onion and cold, par-boiled zucchini chunks. A delicious meal -- thanks, Kathy228!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By echo echo
on June 08, 2007
I was bad and did use half-and-half, but reduced the butter. This is just wonderful. The 1/8 tsp measure for the dill is just right-for seafood-you get the dill flavor without being overpowered by it. Highly recommended.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 01, 2007
This recipe is really flavorfull, even though I lightened it up a bit by using skim milk instead of cream. I did make a couple of minor changes, using a shallot since I was out of regular onions, and using a bag of mixed seafood (shrimp, scallops & calamari). I made a 1/2 recipe and served it over angel hair. Delicious!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (320 g)
Servings Per Recipe: 4