Reviewed: May 23, 2009

Very good flavor, tasty and creamy. The only thing I thought was that it needs something more, I served it on top of vermicelli which turned it in to a more complete meal, it would probably be good on rice as well.

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Reviewer:

motherdelilah

Reviewed: May 22, 2009

Super easy and incredibly tasty! I used monteray jack cheese instead of the mozzarella since I had it on hand. I also omitted the Old Bay seasoning because I've never enjoyed the flavour. I'll definitely be making this again!

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Reviewer:

mebbitt

Cooking Level: Beginning

Reviewed: Apr. 16, 2009

Very good & easy. Added a tiny bit extra half & half to cream so it would be enough for pasta. Also added some nutmeg to the cream mixture. Used some piave cheese mixed with packaged mozzarella blend. Cooked a bag of spinach. Did not precook scallops (or shrimp) and they were fine.

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Reviewer:

FRAN

Reviewed: Apr. 5, 2009

Fabulous! Everyone at the table insisted that I make note of exactly what I did and then share it with them. I had 1½ lbs of nice scallops and that was perfect for 4 people with just a nice Italian bread salad. Unlike others, I feel that boiling the scallops for 2 minutes is important because it reduces the natural saltiness of the scallops and removes excess fishy taste. I also reduced the bay seasoning to 2 teaspoons, used 6 ounces of fresh baby spinach cooked in the cream sauce along with 4 finely chopped green onions and 4 finely chopped brown mushrooms. I also substituted gruyere for the mozza which turned out wonderful. I added about a half teaspoon of garlic powder to the cream sauce and used Italian bread crumbs as others had suggested. I ended up adding about a 1/3 cup of 1% milk to the sauce to thin it a bit and the sauce turned out so good that I will make it the exact same way in the future. This really was one of those recipes that will become permanant in our recipe book of family favorites. I'm looking forward to trying it with different kinds of fish, like shrimp or fresh walleye.

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Reviewer:

dubdub

Cooking Level: Intermediate

Reviewed: Mar. 10, 2009

I really love this- it is a regular for me..I sometimes lighten it up(for calories sake)using fat free half and half & a little cornstarch too help thicken..This also works wonderfully with haddock or with chicken breasts( I brown them lightly in a pan first)..We like a lot of sauce to serve over rice so sometimes I double..Yum.. Thanks!

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Reviewer:

Islandgirl

Cooking Level: Intermediate

Reviewed: Jan. 9, 2009

oh my goodness this is tasty!! i followed these suggestions 1)no old bay, mozzarella, or pre cooking 3)cooked fresh baby spinach in the sauce 4)added a couple cloves of garlic to the sauce 5)skim milk instead of heavy cream 6)seasoned breadcrumbs. I know that's a lot of changes, but otherwise the recipe was easy and good. I do think I could have used less butter (2 tbsp?) Oh, and I'm still glowing from dinner...YUM

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Reviewer:

psidney

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Living In: Madison, Wisconsin, USA

Reviewed: Dec. 29, 2008

I added a pound of raw, medium sized raw shrimp to the scallops, doubled the sauce and added some sherry to it. WOW! I also took the advice of others and used wilted fresh baby spinach. Rave reviews.

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Reviewer:

Suzanne

Reviewed: Nov. 19, 2008

I used the wrong scallops I got bay not sea scollops and it was still good

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Reviewer:

bgrimes

Home Town: Lynn, Massachusetts, USA

Living In: Salem, Massachusetts, USA

Reviewed: Nov. 10, 2008

Great dish. Followed advise of others and did not boil scallops. I put fresh scallops in bottom of baking dish then topped with Old bay, fresh garlic, fresh baby spinach, some cooked fettuccini then poured the cream sauce over and topped with the cheese. This is a keeper. Thanks

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Reviewer:

Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

Reviewed: Oct. 21, 2008

Wonderful. I did not pre-cook the scallops on the advice of other reviewers. I made my own heavy cream by reducing whole milk down to 1 cup. Came out perfect. I also added a little fresh dried garlic that I had dehydrated the week before. I also added a smidgen of onion as my husband has to have onion with almost any meal. I will make again. Thanks

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