This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I’ve found a nice balance.
this recipe is great. The first time I made it I left out the white pepper and it was perfect. The second time I made it at my sisters and found it oo peppery. I now leave out the white pepper.
This recipe is Very Good! I used 2cups of half-&-half and 2 cups of milk. I made with 1lb scallops and 0.5lb shrimps. I did not add much more of other spice (pepper) but with addition of 1/2tsp of cajun spice.
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