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Everyone wants this recipe! I served it with thin slices of a crusty baguette. If you assemble this in a disposable aluminum pan (pound cake size), before serving just cut open the side of the pan and slide onto a serving tray. All of the marinade ingredients remain on top of the cheese for a beautiful presentation. I had to substitute chives for green onions and rice vinegar for the wine vinegar, but it was still great.

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Scallop and Chorizo Pasta

Reviewed: Sep. 6, 2004

Good flavor, but there was not enough sauce for the pound of pasta. I used a jar of white clam sauce instead of the cup of clam broth, but would use two or three jars next time. The more sauce to dip crusty bread into, the better!

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