Absolutely delicious, and very easy to make.
My wife and I both loved it.
I followed the recipe pretty much to the letter. I used scallops that were frozen when purchased and I used a good quality sherry, not the crap they sell in the grocery store.
Just make sure you have everything prepared in advance, including warming up a plate to keep the cooked scallops on while the sauce is reducing. This dish comes together very quickly, so be prepared!
I recommend warming the plates you serve it on as well. The scallops will get cold very quickly if served on a cold plate. I have a toaster oven with a "warm" setting that works well for that. In a pinch, you can run hot water from the tap on the plates to warm them.
Five minutes is plenty to cook large scallops. Small and medium size ones will cook quicker than that.
Instead of rice, I served it with quinoa cooked in chicken broth and mixed with corn and black beans.
Next time, and there will be a next time, I'll probably cook the scallops separately from the sauce. I like scallops seared and you can't do that will all the liquid in this recipe.
I'm also thinking about substituting cilantro (which I grow) for the parsley. I think that would work really well.
Bottom line: This recipe rocks! And I'll say it again, it's very easy to make. Try it and you won't be disappointed.
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