Simple Scallops
"An easy and quick scallop dish. This could be spiced up with Old Bay Seasoning or some tabasco!"
photo by Bergy
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
directions
- Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan.
- Saute 2 minutes over medium heat.
- Add scallops, stir and simmer 2 minutes.
- Add flour, stir to incorporate.
- Slowly add the half and half stirring until thickened and scallops are tender.
- Serve in a bowl or over rice.
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Reviews
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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. -
Everyone raved. I took the advice of sauteeing the garlic (tripled the amount though!) 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. -
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 -
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! -
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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Tweaks
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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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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!!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
