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.

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Reviewer:

ROUNDHEAD

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

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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)

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Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jan. 19, 2008

I enjoyed this! I made couscous instead of pasta, didn't include any butter in the recipe, added shrimp (in a 1:1 ratio with the scallops), and included a light sprinkling of red pepper flakes on the seafood while it was cooking. I also spritzed lemon and lime juice over the seafood as it cooked. I didn't find it bland at all (as other reviews seemed to) and will definitely be making this again. Quick and easy: just what I like to cook. :)

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LEA724

Cooking Level: Beginning

Home Town: Merritt Island, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Oct. 24, 2007

I cut down the oil and the butter, and increased the garlic and basil, but it was still too oily and bland.

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leemish

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 14, 2007

I would give this recipe a 4, but my husband thought it was too bland. The pasta itself was too olive-oily for him. The scallops were fantastic.

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Emilysmom

Home Town: Warwick, Rhode Island, USA

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Reviewed: Aug. 7, 2007

Not bad, but a little too much butter and olive oil. Pro: Quick and easy and doesn't require hard to find ingredients.

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CLAVERIAG

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Reviewed: Jul. 10, 2007

Delicious! I made this for a dinner party and it was a hit. The scallops keep their flavor and are not drowned out with over seasoning.

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ogteaz

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Reviewed: Jul. 2, 2007

This was very yummy! I used small scallops that we gathered ourselves during scalloping season. I also used spiral noodles and fresh garlic instead. This, for me, was wonderful and simple and tasted like something I would order at a resturaunt. A must try!

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lilygirl

Home Town: Ocala, Florida, USA

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Reviewed: Apr. 18, 2007

Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in before mixing w/ the scallops. I transferred the scallops first to the skillet and began to brown them. After a minute or so, I added the remaining mixture where the scallops were. Once completely browned, I added fresh Asparagus tips. I didn't use as much butter and used extra garlic & basil. I am so excited that my kids loved it! I am certainly going to keep this recipe and play around with other ingredients to add.

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JDME

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Reviewed: Apr. 13, 2007

I found this unflavorful and oily.

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catherinegail28

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Reviewed: Jan. 29, 2007

This dish was quick and delicious. I cut down on the butter and oil and it was just as good. My 9 year old loved it too. This is a keeper.

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TCARRIER

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Reviewed: Jan. 22, 2007

This was delicious, and the sauce for the pasts was amazing and went great with the scallops! Will be making again!

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alicia

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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Reviewed: Jul. 28, 2006

a little bland, but very good. i added more basil and garlic, and would add artichoke hearts next time. overall pretty good

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Haley

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 1, 2006

Quite good, though I definitely cut back on the oil and butter, and it still came out fine. I also added a little more garlic than this recipe calls for. Overall, a very good dish!

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 13, 2005

The flavor of the scallops was very bold, or as my husband said, "The scallops really pack a whallop!". We like liked the contrast with the more bland tasting pasta. Next time, I will not add the full amount of butter/oil. I felt it was too much. I also used fresh basil and garlic and spaghettini noodles.

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Alison S.

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Reviewed: Sep. 7, 2005

This wasn't bad. We enjoyed it, but don't know that we'll make it more than a few times a year.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: May 23, 2005

this recipe was very good i made it for my wife and she loved it

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HETH0674

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Reviewed: Aug. 22, 2004

This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written.

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