Scallops Bonne Femme and Spinach with Crispy Prosciutto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was excellent, fancy and super easy! I will definitely make this again with a combination of scallops and chicken for my seafood hating husband.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I bought the Bay Scallops because they were cheaper and I didn't use a cast iron skillet, just non-stick, and it turned out great. This recipe will make a great addition to my list of seafood recipies.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So easy---so good. My husband said this is one of his most favorite dishes I've ever made. The sauce is so delicious and rich and the scallops were perfectly cooked. The dish just melted in our mouths!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have scallops, but I did have chicken breasts. I cut the breasts up to about the size of the large scallops and I also cut the calories by using 1% milk instead of cream. My picky husband actually said it was a "keeper", and even days later commented that "that chicken was really good". I'll make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best scallop dishes I've had! The only thing I would do differently next time is reduce the amount of cream to allow more of the other flavors to come through. Don't skip the bread - dipping it in the sauce was heaven!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I only made the scallops and sauce; did not try the prosciutto/spinach side. The meal is a keeper; turned out great.

I did not have any bread on hand so I pulled out some angel hair pasta instead. I used 3/4 pound which gave me plenty for 2 full servings, plus a little for leftovers.

I added some julienne-sliced red, green and yellow bell peppers to the onion and mushroom saute.

I also added 2 thick slices of bacon to the recipe. To start, I cooked the bacon in a large, oven safe skillet, then set the pieces aside on a paper towel, covered plate while I prepared the meal. I poured the bacon fat out of the skilled, wiped down the skillet a bit more with a clean paper towel, carefully--the skillet is still HOT.

Then I followed the recipe: searing the scallops; then I crumbled the bacon into the sauce towards the end of its simmer time. Then pour the sauce into the skillet, over the seared scallops to simmer and then finish in the oven.

To serve I kept the cooked pasta separate from the scallops and sauce. I figured tossing them together would end up tearing up the scallops. It was simple to plate the pasta, and take a couple of scoops of the scallops and sauce placed over the pasta.

Another thing I might try next time is to use a pack of tiny scallops, but instead of searing them, I would prepare the sauce, and add the baby scallops to the sauce, to simmer in the skillet for a minute, before baking. Then it would probably work out to toss the sauce and pasta together to serve. We'll see.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I lived in Paris for 3 years, and we learned to covet and love the rich French sauces. Here I used large bay scallops, and it turned out to be fantastic, terrific, etc. and had the authentic Frenchy flavor. This recipe would be great for a dinner party, and I will be cooking it for the next family reunion. Food this good would be over $20 a plate anywhere.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have often found scallops to be a little boring, but this is absolutely excellent. I love the flavor and it's easy to prepare. I have made it a few times now and I recommend using about half the amount of bread crumbs it calls for otherwise it is just too much. Love it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipe. Great flavor. I served the extra sauce over pasta. I did add 1 clove of pressed garlic to the sauce, really made a big difference. Took longer than 30 minutes to make for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

kids liked, too