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Scallops Charleston Recipe

Scallops Charleston

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on April 12, 2012

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    15 minutes? I mean, come on! It takes much longer than that but putting that aside, it's fantastic. My wife raved about it for days and it's not difficult at all.

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  • on August 21, 2011

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    I used less flour as others suggested and used white wine instead of sherry (& used more wine to cut the paste or if it reduces too much. I also wouldn't put much lubricant on the pan to initially sear the scallops - they will release enough liquid themselves to make the scallops not stick (especially if you use thawed frozen scallops once you've left them long enough to get that great sear on both sides - liquid will bubble around the bottom of the scallops when ready to be turned without sticking. It creates a wonderful flavor with extra bits & flavor in which to saute the shallots. I also fried some bacon & used some of the bacon grease residue with the butter to create the flour mixture. I crumbled up the bacon into the sauce once combined the flour/butter mixture & the shallots/wine sauce. It was spectacular. I put it over basmati brown rice.

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  • on July 19, 2011

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    I made this for dinner, after having tried it at Paula's restaurant in in the casino in Cherokee, NC. I can honestly say that the scallops at home turned out perfectly, I used chardonnay as the nearest grocer did not carry sherry. It worked beautifully. I do have to say though that I agree with those who suggest cutting back the flour in sauce, 3 tbs really does make paste I had to use a cup and a half of stock to thin it out enough. On the flip side it you are making for 5-6 people this may be enough sauce just double up on the scallops and mushrooms. Also in the restaurant they served this with a creamy, whipped mashed potato piped around a single serve baking dish, with the scallops in the center, lightly sauced, topped with the cheese, and broiled.......I am going to try this next time at home as it is a wonderful combo. Loved it, loved it.
    Thank you Paula!!!!!

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  • on July 19, 2011

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    This is delicious. You don't need 3 tablespoons of flour. 2 tablespoons will still make this sauce a little too thick. 3 might be paste.

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  • on July 08, 2011

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    Thanks Paula I so Love your recipes

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  • on April 09, 2011

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    This is a restaurant quality recipe! Served in a beautiful glazed cast iron casserole gives a great presentation. I added a pinch of red pepper flakes for heat. Yum! We love your recipes Paula.

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  • on February 27, 2011

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    This is the best scallop recipe ever! Thank you Paula! My husband is very impressed whenever I make this, you've made me a rockstar in his eyes!!

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  • on February 15, 2011

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    This was very good, husband loved it. Did have to thin a little, but wow the cheese, sherry, shallots was out of this world. We love seafood, keep them coming.

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  • on January 27, 2011

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    This was a delicious dish! I had to thin out the flour mixture a bit and I used chicken stock as suggested, but with the Sherry, yummy!! I didn't have shallots so I used finely diced sweet onion and it was great. I will definitely make it again and this time for company. I don't know how it couldn't come out perfect.

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  • on January 16, 2011

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    For those that complain the sauce was too thick - I usually use equal parts of flour/butter when I make a roux. Cut the flour to 2 TBS and you may find it's less thick. Be sure to cook it at least two minutes because otherwise it may taste floury. I just put it in the pan I sauteed the scallops in AFTER I sauteed the mushrooms/shallots. It will look pasty and weird, but keep stirring, it's no big deal. Then add your alcohol and cook 3-4 minutes. If you think the sherry is too strong, use a DRY sherry and cook for the full 4 minutes or more in order to make sure that most of the alcohol has evaporated. I used a dry marsala because I had no sherry. It came out great! Taste, taste, taste, and adjust as needed. I just added a bit of chicken stock to thin my sauce out to my family's personal preference. Never throw out scallops! :-D mostly everything is salvageable unless you burn it to a crisp : (I also used swiss - Gruyere is ridiculously expensive here too

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