By RedVinoGirl on November 05, 2009
"From Cooking Light. FABULOUS! I was on vacation and was making this but didn't have lemon. Subbed in 6 large tomatoes and served it over angel hair and it was heaven!"
Serving Size: 1 (268 g)
Servings Per Recipe: 4
"Excellent recipe....Weight Watchers friendly (7 points)! Restaurant quality...made in less than 20 minutes. This cooks up very fast, so have the ingredients ready before you start cooking. I had my oven on to 250 to keep the scallops warm while making the sauce. I used 2 garlic cloves in the sauce and that was perfect for us. Although the Vermouth was a nice touch, I am sure that you could use white wine as an alternate. I served the scallops over a rice pilaf to pick up all the wonderful juices and capers. Kudos on a great find!!"
"Totally Yummy recipe!
DEFINATE keeper for me!
I subbed dry sherry for vermouth, TRUE!!
WOW! Who would think something THIS easy definately looks and tastes restaurant quality too!!
"This is so yummy! My roommate made this from her Cooking Light magazine and the flavors were absolutely amazing. I wanted to add this to my Zaar cookbook and am glad to find it posted already :] We had this served over angel hair pasta, but I also think this would taste great over some orzo."