Yet ANOTHER 6 stars!!! -- posted by Lori 13

From BHG. -- posted by NurseDi

From one of my cookbooks, but I don't know which one. I got rave reviews on this at a party from pretty picky critics (my family who don't mind telling me when something isn't good). I served it as an appetizer but there is no reason why you can't serve it as the main course (its good enough). As usual, ignore the cooking times since I don't look at the clock when I cook. -- posted by Ilysse

Scallops in a creamy alfredo sauce and served with pasta. Given to me by a friend of mine about a year ago. Since then, I make this at least every couple of weeks because everybody loves it so much. -- posted by Peg #4

Easy and delicious. I had this recipe for years, lost it, and just recently found it on the internet. It's the best tasting shrimp I've ever had. -- posted by Peg #4

I saw this prepared on a local news show by a local restaurant chef. Tasting is believing! -- posted by DandyDon

A critic's pick! I haven't made this yet, but I will as soon as I can reem out my arteries from the last fat-filled dinner. Adapted from a recipe used by Le Vallauri, Palm Springs, CA. This is actually served on a bed of spinach, but the title field didn't give me enough room. -- posted by Sandi (From CA)

A delicious sandwich you can make up in minutes! Adapted from BHG magazine. -- posted by Sharon123

Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco. -- posted by hellokitty

OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. -- posted by blueguitargirl1985