Scallops Roma

Scallops Roma

• pointsevenout 14 years ago
  Recipe by Upstatevoyager.
  
  Scallops Roma
  
  A nice scallops recipe in a thick cream sauce. BUT the reduction turned soupy again during the bake time. I think a breading mixed in will solve the problem and give it a stuffed scallops look.
  
  Since using Italian sausage, maybe an Italian seasoned breading.
  
  Added my picture. Maybe the software trouble is over.
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• lilliancooks 14 years ago said:
  It looks good Points! I like the breadcrumb idea!
  
  I'm not a fan of Italian sausage ...do you think smoked kielbasa would work?
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• pointsevenout 14 years ago said:
  Might make it a little greasy. I think it tastes good with Italian sausage. I used a mild sweet sausage.
  
  You can see in the "ready for oven" pic how thick the sauce is, and after it came out of the oven.
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• otterpond 14 years ago said:
  Looks yummy but know where near being on my diet - ever. I was curious what thickend the sauce. I wouldn't think the cream would have done that all on its own.
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• pointsevenout 14 years ago said:
  It was a reduction. The water and alcohol simmers out of the sauce making it thicker.
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