My family of seven loved this dish. I sauted the scallops in garlic butter as recommended (set aside). Then sauted 1/2c. fresh parsley, onions and fresh mushrooms in the same pan and added to the cream sauce. Adjusted salt 1/2t., black pepper 1/4t., crushed red pepper 1/2t. This provided a nice hint of spice. I used cornstarch to thicken and added 1/4c. crumbled bacon. Yum! Added scallops to heat just before serving. I did not add the noodles to the sauce, but served individually. This way leftovers will be more fresh and the sauce will not be absorbed into the pasta. Will definitely make again and try with chicken.

Reviewed On: Aug. 30, 2009