Reviewed: Sep. 26, 2009

Delicious! My husband and I loved it! I used rotini instead of farfalle and used fresh basil instead of dried. It was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

It had no flavor. As much as I love scallops, I will not be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lacey

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

I'll definitely be making this again. I'm giving it 4 stars instead of 5 because I had lemon basil on hand instead of regular basil. I'll try it w/ regular basil next time. It was easy to make and tasted great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

Amazing! I made only slight modifications: - Used orzo because that's all I had - I removed the scallops from the skillet once cooked and used the same skillet to make the sauce. - Added 2 cups fresh spinach and orzo to the sauce. Cooked for a few minutes, then served topped with the scallops.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hoosiercookca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

Excellent! We didn't feel like pasta so just did the scallops. Great meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

My family liked this very much

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jay

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Well, there was no way I was going to waste the scallop marinade. So, I thawed out a 10 oz box of frozen chopped spinach and squeezed it dry. After searing the scallops, I deglazed the pan with a half cup of dry white wine and let it reduce, then added 4 tbsp butter, the remaining basil and garlic, and sauteed the spinach. Then I added the scallop marinade, and let it cook at high heat to kill any bacteria and reduce...checked for seasonings, then added two ladlefuls of pasta water to make a sauce. Returned the scallops to the sauce to make sure they were cooked through, then mixed with hot pasta and topped with parmesan cheese. Excellent! With the use of the pasta water I did not use more than 1/4 c of olive oil and 4 tbsp butter. Very good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MrsPinky

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

I thought this was great. My daughter compared it to a nice italian restaurant that we frequent. I added about a pound of precooked shrimp ( peeled and deveined), along with the scallops. Also, more garlic to our taste. I will definitely be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rita

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

We liked this, I took the advice of others and cut down the oil and butter a bit and I thought it still tasted yummy. I added some other stuff I had around like mushrooms, artichoke hearts, peeled tomato and red pepper fresh from the garden. I also added a touch of white white because I cook with wine and sometimes put it in the food you know!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Laytonsville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

Agree that the scallops were good but the pasta was bland.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

I really wanted to like this because we love scallops. I tasted the scallops after cooking them and they were delicious. I have to say though that there is way to much oil in the sauce, and it was kind of bland. I will probobly make the scallops this way again but serve them with a rice dish and vegetable.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ColeenM

Cooking Level: Intermediate

Living In: Cape May, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

This recipe was okay but to be fair, I did change a few things. I messed up and added the dried basil to the mixture. I cut back on the amount of basil because I added fresh basil from my garden toward the end of cooking. I also added some tomato and some shrimp. I cut back a little on the butter & oil and served with grated parmesian cheese. It was very easy to make and resulted in an "okay" meal but not anything we raved about.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

Okay, I made quite a few different changes. First off I totally omitted the oil, and I only used 6 tbsp butter. I cooked the scallops in the juice of one orange and one lime (I hate the taste of fishiness). Once those had cooked about 3-5 mins I drained all but about 1 tbsp of the juices off the scallops (just eyeball it) put it back on the stove and then put your basil and I added 1 tsp of garlic powder and onion powder. Let the rest of the juice cook off and then add the butter sauce. Once that is coated I add about 2 1/2 cups of broccoli. (It is wonderful with this dish and I always use fresh ingredients where possible) but then you cover and let simmer for about 5-8 mins or until the broccoli is done but not wilted. I also prepare an alfredo sauce while this is simmering. I think it cuts down the greasiness and adds a little something extra. (you can make low fat sauce as well just use no fat milk and the healthy butter if there really is one :) ) but once it is all done I have the pasta in the same pot as the scallops/broccoli and add the sauce to the pot. It is most definitely a huge hit with my husband and he eats until he is miserable and has done that each of the four times I have made this dish. I know this is long but I hope that someone enjoys this as much as my family and I have.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

LuvnSamranor

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2008

This was great! I did add spinach and a few fresh mushrooms at the end- just to add veggies! Great flavor!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caryn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

After reading some of the comments about the lack of flavour, I decided to add a hot pepper just in case. It turned out really great. I did reduce the oil and butter a bit though. I also decided to go with sea salt. Very quick and easy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

linda

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

We didn't really like this recipe. It just didn't have much flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cassieray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

This was just ok. I cut way back on the oil and butter and it was still to fatty for us. I added fresh spinach and orange bell pepper for nice flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sunnybrook311

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

This recipe was great! My family loved it! I did add asparagas, one yellow pepper, and some grape tomatoes sliced in twos the last few minutes of cooking the scallops. My family said it was fresh, light, and very tasty! Next time I think I'm going to add oregano to it too. Thank you so much for an easy and wonderful recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary C.

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2008

I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made the sauce with 1 T butter, 1T olive oil, lemon juice, basil, garlic, and chicken broth. I also added in asparagus and fresh tomatoes. And - I used whole wheat pasta. All in all, very tasty. This recipe was a great jumping off point and I still stayed on WW. 1 serving was 6 points.

Was this review helpful? [ YES ]
87 users found this review helpful

Reviewer:

ROUNDHEAD

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

I tried this recipe tonight.Thought it was terrific. I had planned it for two, but we had unexpected company for dinner. Only had enough scallops for 2, so I had to supplement with shrimp. Other than that I followed the recipe almost to the "T".I sauteed spinach in the pan I cooked the scallops and shrimp in an added that to the pasta.Will definitly use this recipe again,with maybe a bit more garlic,(just our pesonal taste)

Was this review helpful? [ YES ]
15 users found this review helpful