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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

Showing 11-20 of 45

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  • on August 12, 2010

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    This was a delicious use of delicate scallops! It made more sense to add the butter/flour mixture to the mushroom pan. It really looks like paste at this point! So you really need to add some liquid until you have the desired consistency (Paula suggested clam juice or chicken stock--wine or milk would also do the trick. Spoon some sauce into your baking dish(es, arrange the scallops in the dish and top w/ the mushrooms, etc. Top that with your cheese and broil. I made mine in 1 cassarole and served the scallops over a bed of wilted spinach with some crusty garlic/herb bread on the side--- very nice!

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  • on August 12, 2010

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    I love sherry and seafood but this was too much. With a little tweaking it would be a great recipe. I suggest practicing with chicken until you get the right balance. I substituted the topping with a mixture of butter, breadcrumbs and shallotts.

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  • on January 22, 2010

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    I sell raffles tickets at work for "Take Home Chef" with the money going to Relay for Life American Cancer Society. This is a winner.
    If it came out bad for you take cooking lessons.............Thanks Paula

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  • on November 17, 2009

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    Wow Paula I usually love you dishes but this had to be thrown out! It tasted like flour with some seafood in it and i FOLLOWED THE DIRECTIONS EXACTLY.. wow it turned me off from scallops forever, sadly!

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  • on August 31, 2009

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    Very easy to make. I made this at the request of my husband who saw the show it was on. We loved it. I used dry white wine instead of the sherry and neither of us thought it was too much. Keep up the good recipes Paula!!!

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  • on June 22, 2009

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    This was delicious! My sister and I made this for a night in and were scraping our plates. We cut the recipe in half and used too much flour by accident, but managed to make the sauce thiner with a little dry white wine. The people who threw this out could not have made this right! The sherry was perfect in the sauce and it was easy to thin out. This is one of my favorite new recipes! Amazing and easy!!

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  • on April 11, 2009

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    Sorry Paula, this one is a dud! To much sherry and too thick. Ended up throwing it out... a waste of expensive scallops.

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  • on November 16, 2008

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    I made this dish and it was AMAZING!

    I did make a few changes - i doubled the amount of mushrooms, and instead of using any wine or sherry I just stuck with chicken broth. It turned out great!

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  • on August 25, 2008

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    you should not add all the rue(flour and butter mixture at once you should add a little at a time until it is as thick as you would like

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  • on August 18, 2008

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    This dish was not good. Way too much sherry, and did not taste good. While most of the dishes were eaten and raved about, this one I ended up throwing out. What a waste.

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