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Rogue River, Oregon

Member since Mar 2007

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Reviewed Sea Scallops with Vermouth

Nov 28, 2012 in Food Network Community Toolbox on

I LOVE this recipe and make it often, BUT using only one can of artichoke hearts, 1 T of the capers or too salty, and lemon juice and a couple pats of butter instead of the vermouth and the lemon accuentates the scallops and the butter makes the sauce creamy. EXCELLENT!!!"

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