This is a great recipe. The flavor of the sauce is wonderfully delicious. I did not have shallots so I used finely minced onion. The wine we used was a Sauvignon Blanc. Did use fresh parsley and chives. Will make again for sure.
Delicious and the recipe is written perfectly - no problems or adjustments at all!
My oh my, this was really quite delicious. The scallops browned just fine and the flavors were fantastic! I highly recommend this dish...with all 5 stars.
I love scallops and this recipe is perfect.
Scallops are one of my husband's favorites so I am always looking for good recipes. This not good, it is great! I did add a small amount of fresh oregano to the herbs. Also, after cooking the scallops, I tossed the sauce with some cooked spaghetti. Add the wonderful arugula salad and you have an A+ meal. My husband raved about it.
I have been cooking scallops for a lot of years, in chowder, pan fried etc. This has to be the best ever quick and to the point, Nova Scotia scallops look out this summer
This recipe is pure scallop perfection. The sear on the scallops provides a wonderful, tasty crust that contrasts so well with the tenderness of the scallops themselves, and the flavor of the sauce is to die for. This recipe is a huge hit, and I'll be sure to make it many times again in the future. I wouldn't change a thing.
Outstanding! My husband, who doesn't always love leftovers, said he'd eat this dish again for the next *two* meals in a row! Fresh herbs were hard to come by yesterday, so I used a refrigerated mixed herb paste that I found in the produce section of the grocery store and the results were awesome. This will become a new staple for us!!
Excellent recipe. The only thing I would change is to put the wine/vermouth in the very hot pan before the butter so it doesnt burn. Then proceed. Awesome!!
Incredibly delicious and simple to prepare. I used vermouth and skipped the parsley since we were out. Our 12 & 14 year olds enjoyed the scallops as well.
Will become a staple in my kitchen, and I'm not a huge seafood fan. Along with the herb pan sauce, I tossed in some halved grape tomatoes and roasted asparagus and served on top of fettucini pasta. Yummy!
The recipe included all the important details and worked perfectly. No complaints.