8 Reviews

Yum! I made this with shrimp and the sauce had a wonderful garlicky taste that didn't overpower them. I made no changes to the recipe except for adding cracked black pepper before serving.

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SolightlyUK April 05, 2004

This tasted good but I gave it 3 stars because the sauce turned a greyish color on me when I added the wine. So it wasn't a real pretty dish to serve but the taste was good.

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Marie Nixon April 03, 2004

Simple, but simply delicious. This recipe really pleased my senses :) I doubled the "sauce" ingredients and also added a bit of red pepper flakes when I added the seafood, and it made for a nice addition... other than that, I did everything as stated in the recipe. I used scallops and shrimp, adding the scallops just a couple mins earlier so they would be done at the same time. The sherry adds such depth to this recipe. We thoroughly enjoyed this! Served over very fine pasta. Thanks for the recipe! definitely a keeper! :)

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love4culinary April 03, 2004

I used very large sea scallops, roasted garlic and Harvey's Bristol Cream Sherry. I cooked the scallops for 7 minutes per side and they turned out great. The sauce was very good, not over powering and it complimented the scallops perfectly. We enjoyed this dish, thanks very much for sharing Kozmic Blues.

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Baby Kato May 18, 2006

I prepared this with small bay scallops tonight and love it. The sauce is simple, but flavorful. We had some pasta tossed with zucchini, red pepper and onion in a light cream sauce, a fresh salad, and garlic bread as sides. Mmmm. Wonderful decadence. Thanks.

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Ms B. March 23, 2005

One of my favorite things about Zaar is all the shrimp recipes, and this one is definitely a case in point! Very simple to prepare - I may well teach my 9 yr old how to make this as her first 'seafood' dish - and yet it turned out elegant enough to serve to company. Next time I will probably double the sauce as it was a big hit over the fettucine; the touch of sherry really added a lot of flavor and dimension to the dish. Even as I was eating, my mind was racing with other possible add-ins: cracked pepper, feta, maybe even some cream in the sauce...Well, as often as we'll be making this, I'll have many opportunities to experiment. Thanks!

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winkki April 01, 2004
Shrimp or Scallops in Garlic Butter