You could, I would suggest softening it so that it's nice and tender and gently sweet. It's probably best to sear the scallops, remove them, then soften the onion, add the garlic then add back the scallops. This should save them overcooking.

Hi, could i add an onion?

Glad to hear you have been enjoying it! And yes, definitely one that's flexible to switch out the scallops for shrimp (plus I imagine a few other things could work, too).

Thanks, indeed any time, I'd say!

So glad to hear you enjoyed!

All of the quantities are suggested in the recipe card above, hope you enjoy.

It's not something I have tried, so can't really say. It won't impact the flavor, really, just texture and you would have to be careful that it blends properly with the sauce rather than giving you little lumps of egg in there. But if it works, I can see it being that bit thicker and richer.

Glad to hear you enjoyed! Yes all butter definitely works as well, makes it a little richer.

Hi Angie, with the garlic and wine in there, there is already a good amount of flavor that I didn't feel they were necessary, and we are not huge users of salt, but you can certainly always add a little to taste if you like.

Thanks Jan!

Thanks Miz Helen, it's a delicious combination for sure!

Thanks Anne, I can see how lots of garlic can work, I just liked the balance here but it's definitely something flexible to tastes!

Thank you, it can definitely be a bonus, it's true 🙂

Thanks Stacy, it's a shame how expensive scallops can be but I do understand why. I guess helps you savor them when you can!

Thanks Sarah, hope you enjoy!

Thanks, true leftovers are also good!

Thanks Cindy, I'm a big fan of scallops too.

Thanks Liz, it's that lovely balance of simple but tasty.