I have actually made this before, but failed to review it. Sorry about that. This was last year when I made it, but it was very good. A few notes:<br/><br/>The white wine I think is a must. It gave great flavor<br/><br/>I did add red pepper flakes for a little heat, just a touch, I like lots of flavor, just me (optional)<br/><br/>Use heavy cream, don't try to save fat. Those who said the sauce was runny or thin, that is why, the heavy cream is what will make it thick and rich<br/><br/>Also, I did add double the garlic, but I love garlic, again this was in my opinion.<br/><br/>And if using frozen scallops, be sure to thaw completely and drain on a paper towel, otherwise they will add to much water to the dish.<br/><br/>I also didn't add the parsley until the end of cooking.<br/><br/>It was very good, tender scallops, a good sauce and easy to make. But don't skimp on the cream or the wine, that is really what makes the dish.<br/>Great recipe and easy
