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I made this recipe as is the first time and it was fantastic. The second time I made it, I added some Panko that I had ground to a powder, some grated parmesan and some turmeric to the flower/Old Bay mixture. I also used bay scallops and some tiger shrimp. PERFECT! This is so yummy. I absolutely love the sauce. Thank you so much for sharing the recipe.
I'd like to point out its wrong to go lower for cooking wines, keep quality as high as possible. And the keyword is evaporation, dont boil, because you can slightly caramelize the sugars in the wine, that can lead to bitterness, very low boil, steaming for enthusiasts is suggested.
My family loves asparagus but they did not like this at all. Sorry. As far as everything else it was great.
Following, BoxO'Wine's suggestion, we doubled the sauce for the bay scallops that we used. After reduction, we found it to be quite bitter and added a little cream to calm the flavor. This helped. Served with rice, the doctored sauce balanced nicely with the flavors of the scallops and asparagus.
Wow! We really enjoyed this one. I followed recipe exactly but doubled the sauce because I also used 2 lbs of bay scallops instead of the sea scallops. The wine reduction sauce with the dried dill (I used 1 tsp dill instead of doubling) really made this dish and highlighted the flavor of the asparagus. Definitely a keeper.