I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often!
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp omitted the wine and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions!
I thought this was excellent. I had to scale the recipes down to just two servings so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing!
I made this for 1 as my bf isnt a huge fan of seafood So I followed step 1 and too(but w less oil) for step 3 I used 1 teaspoon of butter a 1/2 cup of heavy cream and a splash of white wine and 1/2 tble sp of flour followed step 4 I used swiss chesse-I cooked for 15 mins did not golden but was amazing!:) I did not use mushrooms or shallots as I did not have them on hand and no chicken broth 07/06/11 - update I tried w/o wine and used butter heavy cream parm cheese and season w/salt /fresh pepper/and some garlic salt I also fry my shrimp and scallops for about 1.5 mins then bake for about 9 fully cooked and scallops not rubbery! Still Love!
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use fresh mushrooms though....just a personal taste. My husband and I both loved it. A keeper! Marianne
This was very good. I didn't have provolone so I used cheddar and mozzarella. I used frozen seafood and it made it a little too watery. Next time I will cut down on the broth to make up for it. I served it with risotto with peas and mushrooms. They were perfect together.
I made this last week for Sunday dinner and my husband can't wait to have it again. He calls it "loving in a bowl". I cheated and used imitation crab and frozen smaller scallops and shrimp to keep the price down. I mixed cheddar and mozzarella cheese since I didn't have provolone. Turned out great. Even my mom who is not a seafood eater loved it.
This is simple and amazing. I added freshly ground nutmeg and ground mustard. I left out the mushrooms as a courtesy to my bf and I didn't miss them. Served in individual ramekins with some french bread and some garlic green beans. I can't wait to have this again! thank you!
Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on to friends. Thanks!
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again.
