By CountryLady on March 02, 2004
Photo by Satyne
Photo by Satyne
"Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine."
Serving Size: 1 (197 g)
Servings Per Recipe: 1
"Wow these were very yummy. Mine came out purple hahaha. I wonder if I should have seared the scallops first or if it was just the type of wine being used. I served this up with some jasmine rice (with a little tiny bit of saffron cooked into it). I can't wait to experiment a little with this recipe."
"WOW! This was wondeful! I like to try new recipes with ingredient combinations I haven't had before - scallops, red wine and saffron - what a combo! I doubled the recipe to serve as an entree with brown rice. I didn't have shallots, so I substituted half an onion (for the double recipe) and it was fine. I made Auberge Creamed Carrots for a vegetable. The cooking time was right-on also. My wife is very picky about overcooked seafood = she loved it also and thought it was cooked just right! A wondeful dinner - thanks CountryLady!"
"So good. I made this as a light supper for myself. I love scallops and had never really considered using red wine - so glad I saw this recipe. Next time I may add some chopped fresh thyme, which I think would go very well with these ingredients."
"Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make, I'll use giant Diver Scallops ($$$, plus the saffron!) and make them for a first course. "
"Really fast, easy and good. Would be nice bigger, as a first course. Anyone would like these, 5, even big, are too few!"
"This was a great little recipe. Serving just five large scallopes made everyone want more. It was the perfect addition to a Tapas Dinner, Thank you!"