My husband loved this Rita! Thanks for the great recipe. I used shrimp in place of scallops. All my fish was frozen and then thawed, so I had to watch the amount of liquid that came out of that. Thanks, this is on his favorite favorite list.
Very good dish; seafood comfort food. I used nonfat milk with a little Smart Balance butter to enble it to simmer while poaching the seafood. Also used madeira wine because I had it on hand and nothing else for the wine.
This was tasty--though I substituted 1/2 minced onion and 1 cup of peas for the mushrooms. Also, next time I might make this as scallop and crab--and will probably pay more attention to my simmer to make sure I reduce the milk enough! (I had a bit of spillage and the potatoes sunk before I could smooth them to the edges!) Thank you for a very nice dinner!
A favorite - I even served this for my in-laws the first time I made them dinner. That is how good it is. I put some peas in at the end to add some color, no changes otherwise.
This recipe was very good. I made a few changes by using Basa fish and shrimp. It's great for the cold days of winter. I will make this again for sure.
I used pacific dory (basa) for the fish, cremini mushrooms, and mirin in place of the sherry. I loved the creamy sweetness of the sauce! Sadly the scallops I used weren't very themselves very sweet, might substitute shrimps for the scallops in future.
This was quite good and different. In order to make it heart healthy but retain the creaminess I used fat free evaporated milk, reserving 1/4 cup to mix with wondra flour which I then added to the hot mixture. I did use the scallions as suggested by Rita and chose to bake in individual gratin dishes for ease of serving. Thank you Rita for sharing the recipe.
We love seafood and this is so good. I added shrimps to it. Will make again.
Absolutely delicious. I used gurnard for the fish..(1 lb) and kept the scallops whole as they weren't very large. I also chopped a couple of spring onions as suggested by Rita in step 7. Great dinner..I served with Sweet English Peas.
Rita, we loved this. I used white wine, Royal Basa, and the scallops. I made a minor change of poaching the fish with 2 bayleaves. I also added a little dill to the white sauce. This was such a good recipe, I can see a number of variations. Baby spinach might be nice, spring onions (as you suggested Rita). Simon wants to try it scallop only.. :-)