Loved this recipe! Tasted great. Made it as a birthday dinner for my wife who likes scallops. I used bay scallops instead of the full-sized guys, so the initial "searing" was more of a bubbling and reduction, but I moved onto the next step quickly to avoid the meat getting overcooked. I substituted half & half for the heavy cream, just because it was what I had on hand. Just made it a little runnier, but the kids liked it a lot, even at the age where they're picky about everything.
We liked this a lot, but it was just a touch too lemony. Perhaps the lemon I used produced more juice than Chef John intended. As with all recipes, it would be so helpful if measurements were provided, ie how many tsps or tablespoons of fresh squeezed lemon juice, rather than the ambiguous juice of one lemon.
Simple and delicious! Used a white wine instead of sherry and thin spaghetti - pasta water came in handy to add more moisture as it continues to soak up the sauce. Also used cheapo parmesan cheese. Husband loved it and said it was excellent the next day for lunch. Nice addition to our seafood meals - Thanks John!
Wow was this delicious! I didn't have sherry so I used a good sweet white wine instead. It was a good substitute but I can't wait to try it with sherry! An easy recipe that will be a regular in our house. Thx. Chef!
5 stars with alterations. Used sake instead of sherry (personal preference, I don't care for the taste of sherry) and reduced the cream to 1/3 cup and lemon to 1/2 lemon. There was plenty of sauce still.
Wonderful flavor! I used small bay shrimp instead of scallops (only because that is what was freshest), and it was delish! If using shrimp, don't place the heat on high. Shrimp cook very quickly. I generally cook shrimp on M-MH, watching until they are no longer opaque. If you don't have sherry, I recommend a crisp, citrus forward dry white white, such as Matua Sauvignon Blanc.
Delicious and easy to make! I didn't have any parsley or sherry on hand but it still came out amazing!! Thanks chef!!
This is my first time making this recipe so I made it as printed. I don't think I'd change a thing. Great flavor from the scallops. The lemon zest and parsley add a light note to the over all flavor. YUM
OMG!! Loved this dish!! I made this for my husband & I for dinner tonight (made the kids a separate dinner:) and we raved about it so much i ended up having to share some of mine with them. I followed the recipe to the T and could kick myself for not making more! A quick meal which packs big flavors do not omit the sherry! DEFINITELY will make this again thank you yet again Chef John!
Thought the sauce would be a little thicker. No, I will not make again.
