Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!
It was ok. Was disappointed w/ myself that I did not use all fresh ingredients, instead I used canned crabmeat so even though the taste was very good knowing that made me not like it as much. Of course this is not the fault of the recipe. - 22 Jan 2006 (Review from Allrecipes US | Canada)
The flavor of this recipe was excellent, however, I made more sauce than was called for because it looked dry after I poured the sauce over it. As a result I got a 'soupy' texture to it - i.e. too much sauce. It would have been good over rice or noodles the way that I prepared it. Also I added sauted mushrooms and a bit of onion and a couple of chopped (cooked) bacon slices to it and it really gave a great flavor and more meaty base. Finally I cooked it too long so the shrimp were rubbery. The next time I make it I will add the raw seafood to the sauce to cook briefly and then put it in a cassarole dish and then melt the cheese briefly under the broiler. Whew ! I guess I changed things around quite a bit but the flavor was outstanding and my guests all really enjoyed it. I served it with asparagus and small round roasted parisienne potatoes. Thanks - I will definitely make it again. - 05 Feb 2005 (Review from Allrecipes US | Canada)
This was so delicious we couldn't stop eating! I believe I may serve this at my Mother's day brunch since both our moms are seafood lovers.May substitute chunks of lobster for the scallops. I added a couple tablespoons of white wine and some green onion to the sauce for a bit of a zing!Yummy! Thanks Carol. - 03 May 2003 (Review from Allrecipes US | Canada)