Sandi Vogt

These are delicious and so easy to make. The fresh ingredients make all the difference.

I made this for dinner. My husband and I both love mushrooms, so I quartered an 8 oz container of baby bellas, stems removed. I used petite sirloin steaks as the were much cheaper and just velveted them before cooking them. I used garlic olive oil because we also love garlic. Other than that I made it exactly as wrote and it turned out fantastic! Thank you, I will definitely be making this again! Excellent recipe.

Fantastic recipe! My whole family and our guests loved it. I exchanged sweet red pepper for the green pepper as I am not a fan of green. Everything else stayed the same and was wonderful.

Excellent! I added a little more garlic and baked as recommended. 20 minutes was perfect for my large Alaskan scallops. If using smaller ones I’d try 12 to 15 minutes. Do not overtake.

I used a little Old Bay Seasoning on the shrimp, sprinkled fresh grated Parmesan onto the shrimp and baked for 8 minutes. (I used fresh Alaskan jumbo pink shrimp). After baking, I removed it, added Panko crumbs to the top with just another very light sprinkling of fresh grated Parmesan, put it under the broiler for 2 minutes make a nicely browned top. Such a delicious recipe. I used 3/4 cup butter since the shrimp were jumbo and it was perfect.

Excellent recipe. I cut back the sugar to 1/4 cup and it was still very sweet.