The whole family enjoyed this sauce. I made it according to the recipe, though I did substitute Smart Balance in place of the butter. The sauce was not as thick as expected, maybe because of the Smart Balance, so I added some flour. I served the sauce with broiled salmon topped with broiled scallops. The flavor was nice. Even the kids were ready to lick the plate AND the recipe made more sauce than I'd expected. It was plenty for a family of 4 - we even have leftovers for my husband's lunch tomorrow. I gave it 4 stars because it did take some time to boil the ingredients down.

I followed the recipe almost exactly, with the exception of following some suggestions to use less butter. It still tasted buttery and odd. It wasn't gross, but not good either. Won't make it again.

Very good!

I was disappointed. I followed the recipe exactly and thought the recipe called for too much vinegar and butter. It definitely needs minced garlic, salt and pepper. I won't be using this recipe again.

This was pretty good, but I would try a different recipe next time. The sauce was a little too thick for me, but it tasted fine. I wouldn't recommend this recipe, but I wouldn't not eat it :)

Much more of an alfredo sauce than a white wine sauce to me.

This sauce is sooo yummy! I added some fresh garlic and asparagus and put over some pasta!

I made this just a few nights ago for my father and husband, both of whom are extremely picky about seafood. My husband asked me to make it AGAIN tonight and my father said they were the best he had ever had! It's actually very easy and quick to make, as long as your scallops are already thawed. I couldn't find white wine vinegar at our grocery store, so I fudged with a small amount of white vinegar and extra white wine. No one knew the difference! Great recipe!

My bf is the pickiest eater I have ever met. I made this for us on V-day and he loved it so much he was taking pictures of it with his phone and sending it to people while using bread to soak up the leftover sauce in the pan. :) I broiled 2 filet mignon for us and like in the picture, I put the scallops on top and covered it in the sauce. Delicious!

This was very good! I took some suggestions from all the different reviews and used less vinegar and more wine. Also less butter, however, without the butter you won't have as much sauce so I would suggestion increasing the cream a bit. My husband loved this and he is picky.

LOVE THIS RECIPE. I made this for Christmas Eve dinner with a Prime Rib Roast and it was the perfect compliment. But Please note DO NOT USE THE STATED AMOUNT OF BUTTER. I used 2 TBS for th 6 servings. Anything over that, add the butter a TBS at a time as recommeneded, but when you think it's too much butter STOP. I only used 3 TBS for 10 people.

So delicious! FYI, be sure to rinse the scallops REALLY well first. The grit can turn off anyone to scallops, no matter how yummy the sauce is.

This is a very easy recipe. I have served this several times to several people and serve it with Risotto pasta and eveyone loves it!

I would give 4-1/2 stars if possible. My husband & myself really enjoyed this recipe, though I did add a twist of my own by adding some Old Bay Seasoning, Nutmeg, Garlic & with about 3 minutes left to Broil, I added crumbled Ritz crackers to the top for extra flavoring. Next time I will cut back on the wine vinegar as it did cause the sauce to be just a bit to tart. Otherwise, I will definitly be making this again!

I thought this was too heavy on the wine flavoring. It wasn't bad, but wasn't great either.

I was scared while I was cooking the sauce because the vinegar smelled horrible, but WOW when it was finished it was a very yummy sauce! I used the small scallops I got scalloping over the summer and I cooked them in a pan with butter instead of broiling them. I also cut back on the butter using only 5 tablespoons for serving 6. My husband loved it too. I will definetly make this again next scallop season!

The BEST scallops I ever had, I did make it with steak and the sauce was even better on that. I will be making this again and I e-mailed this recipe to eveyone I know!!!