Reviewed: Dec. 26, 2011

I'm not great with measuring but I did make some changes. First I took out the oil, and did not place the scallops in a bowl with seasonings. Just cooked them in butter, extra garlic and browned them. Keep the lemon out - an earlier reviewer is correct, the scallops won't brown. I added about a T of the basil. After cooking the scallops I put them aside and I added some wine (about 1/4 c) to deglaze. Then I added asparagus tips to the pan. After about 4-5 min, I added the scallops back to the pan. I melted the remaining butter (only used 7 Tlbs) and the lemon. Poured this over the bow tie pasta, added parmesan cheese, mixed, then added the scallops and more parmesan cheese. Chopped up some fresh parsley on top. Excellent!!

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Reviewer:

ssiwek

Reviewed: Aug. 6, 2011

very easy taste like were in a restaurant

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Reviewer:

dvpbcs

Reviewed: Jun. 19, 2011

I loved this recipe! I did this and it only took around 30 to 40min total. About 15 to 20 minutes to cook the past, and about 10 minutes to cook the scallops. All the rest is easy!

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Reviewer:

leleryan

Reviewed: Jun. 12, 2011

These were excellent. Made on 6/11/11

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Reviewer:

LON00

Reviewed: May 11, 2011

Do you think that if I didn't put garlic in it that it would affect the taste a lot. Its great but I'm just not big on grlic.

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Reviewer:

Purple

Reviewed: May 8, 2011

This was delicious! To make it healthier I used whole wheat pasta, fresh garlic, fresh basil, margarine, and I added chopped roma tomatoes. Can't wait to make this again!

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 6, 2011

The recipe is 5 star! However, next time I will use the bigger and less fishy sea scallops. (I used frozen bay scallops ) :( This basic recipe could be used for any kind of fish, shellfish, or even chicken. The fresh basil is a must!

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Reviewer:

rockymtgirl

Cooking Level: Intermediate

Home Town: Glenwood Springs, Colorado, USA

Living In: Greenwood, South Carolina, USA

Reviewed: Jan. 19, 2011

I think that this recipe uses great ingredients however 9 tablespoons of butter is an absolutely ridiculous amount of butter that no one on a diet or not should be eating in one serving. I would completely delete it from the recipe and substitute it with EVOO and if you crave a little bit of savory calories, add a touch of cream to give it a bit of a different texture and look that can fool the biggest butter lover.

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Reviewer:

Dvachon

Reviewed: Sep. 14, 2010

This was a delicious dish. My family loved it. I added sun dried julian tomatoes and it gave it a very sweet taste

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Reviewer:

langstoncl33

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Reviewed: Aug. 27, 2010

This was amazing. I was afraid that I would burn the scallops as the basil was really browning quickly, but it turned out delicious. The only changes I made were omitting 1/4 cup of the oil and using fresh basil in the sauce. Also served with shaved Parmesan cheese.

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