Simple Scallops

Wonderful, creamy scallops! My son said it tastes like something he had at Red Lobster...you know that's a fantastic compliment coming from a 16 yr old boy!! I used one pound of scallops instead of the 1/2 lb. and it was fine. Next time (and there WILL be a next time!) I may try fat free half & half.

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Very tasty!! I did modify this a little, I didn't use the mushrooms but might next time, actually I forgot to buy them, I did add about a 1/2 tsp of Old Bay, I also used 3/4 pound of scallops instead of 1/2 pound and still had enough sauce with the original ingredient measurements. Instead of serving this over rice, I put it into a casserole dish and topped it with some crabmeat stuffing that I had bought that day because I was going to cook the scallops differently, I then put the dish under the broiler to just lighlty toast the dressing, It came out perfect. I did sample the recipe before I added the stuffing so I am writing this review based on the original recipe, not my version

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Delicious! I was in a hurry and looking for an easy scallop recipe without too many ingredients. The only adjustments I made was using a little less butter, just 4 tablespoons instead of the 6 stated and twice as much garlic. I found it did take a while to thicken and at that point I was worried the scallops would overcook but they came out fine. I served this over vermicelli with spinach on the side to rave reviews. A simple and tasty recipe. Thanks!

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Excellent!! It reminded me of a dish I once got in an expensive restauant in Dallas years ago. Of course, I am partial to scallops, but this was good and I served it with spinach pasta. I did add salt, pepper, paprika and hot sauce.

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Everyone raved. I took the advice of sauteeing the garlic (tripled the amount thought!) and scallions in butter first, then adding the mushrooms and sherry and continuing on from there. I doubled the amount of scallops but didn't change the amount of sauce and it was just right. I also added a bit of salt, pepper, paprika, and a dash of chili flakes. I served it over egg noodles, but rice would have been great too. A definite keeper.

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I needed to use up the scallops in the freezer. We called this good, but not great, although had I noted Tebo's note to add Tabasco, it would have been a good choice. I also served this over brown basmati rice cooked in vegie stock with a healthy dose of Herbs de Provence. Also, it needed salt and pepper. It was fast and might try again with the Tabasco.

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Another Keeper! Easy and Elegant! Can't wait to try it again!

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It turned out great! Such a tasty recipe, I actually replaced the sherry with white whine (Chardonnay) and it was a good choice. Everybody enjoyed this dish

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I had company for dinner, and they were so impressed! This recipe was bursting with flavor, enhancing the scallops beautifully. I am so excited to cook it again for other friends! Great recipe.

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Excellent!! Used white cooking wine instead of sherry,chives instead of scallions, and Fat Free Half and Half. Did not have mushrooms, and doubled the scallops as someone suggested and still had plenty of sauce to serve over angel hair pasta! Yum!!

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These are quick and delicious! I have already made them twice and will be making them again. Good with or without mushrooms. Thanks!

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Yummy! The whole family liked it! We doubled the recipe, but that makes too much sauce. Next time we will only double the scallops and increase the mushrooms by half. We changed step one -- sauted the garlic and scallions in butter, then added mushrooms and sauted them. Then picked up with step three. We served it with jasmine rice and asparagus.

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So delicious! We used about double the scallops and served on rice. This one is a "keeper!" Thanks for the great recipe.

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Tebo this is such a simple recipe you can make it with one hand tied behind your back and it is simply delicious. I soaked the scallops for 10 minutes in milk - it seems to mellow the scallop flavor. Followed the recipe but did not make the cream sauce in the last steps. I served this dish to a very fussy eater an it was thoughly enjoyed. Thanks Tebo for a winner.

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Very easy and delicious. I made this up to the point of adding the scallops and set aside - it worked well. Made a wonderful seafood course for my Sweetie on Valentine's day.

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