Reviewed: Oct. 10, 2009

I don't cook seafood a lot, but this caught my eye & I was not disappointed. It was quick & easy to make & it tasted delicious! I will definately be making this one again!

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elegia

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Reviewed: Jul. 8, 2009

I thought this was excellent! We added a couple more veggies and used penne pasta, but I wouldn't change a thing!

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lizb

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Reviewed: Jul. 7, 2009

Thought I would try this out. I am usually more a fan of creamy pasta dishes, but this was really good. I also replaced the green peppers with red only because my husband doesn't like green peppers. Will definitely cook it again.

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AMNEEL79

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Reviewed: Jul. 1, 2009

OMG! My family loved this recipe. The kids however picked out the scallops but I made it again replacing the scallops with shrimps and they at it. It's quick and easy and I made my own fresh pesto using the basil from my garden...even better..Yum!

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conkhouz99

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Candiac, Quebec, Canada

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Reviewed: Jun. 29, 2009

Definitely a keeper! I served it at a dinner party and it was a huge hit. The only change I made was to substitute asparagus for green pepper! It was delicious and everyone loved it!

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Donna M

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Reviewed: Jun. 24, 2009

This one is going in my recipe folder. I also used my own home grown basil for pesto following another recipe from this site. I used a yellow pepper, substituted shrimp for the scallops and unfortunately had to use canned mushrooms because those were the ingredients that I had on hand. The taste was still divine, even taking into account the canned mushrooms.

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Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 19, 2009

Delicious I made this w/ no green peppers as I don't care for them, otherwise followed the recipe to a T. It's a keeper! Made the pesto fresh from my herb garden. Thank you for the recipe.

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KFREESE

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 18, 2009

This recipe is delicious, easy and quick to make. I used a red pepper, white and shitake mushrooms, 3TB of wine, and added shrimps to the scallops. All the rest was the same as original recipe. I can't wait to make it again.

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Louise

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

YUMMY!!! I made it vegetarian... so no scallops, but instead used portobello mushrooms in its place. I didn't have a green bell pepper, so I used a red. Also, I made it with the "easy pesto" from this site and it was 100 stars good! I don't think I'll make it again though because I wont fit in my pants if I do! :)

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Jan. 24, 2009

Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!!

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BILLSMO

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Reviewed: Jul. 8, 2008

Great easy recipe. I used scallops and shrimp and following others advice and used less pasta. I also used some johnny's greek seasoning. This would be good with zucchini as well.

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DEBMCE4

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Reviewed: Jun. 9, 2008

This recipe is great and very easy (and quick) to prepare. Even my boyfriend who is not a veggie or mushroom lover really enjoyed this dish. I only made a couple changes- I added a red pepper instead of green and only 10 oz. of pasta based on other reviews. It was perfect. I found the olive oil to be a little much so will cut back next time. We're big scallop fans so will also add more of those as well. Thanks for sharing. We'll definitely be making again!

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Sammi Rosin

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Miami, Florida, USA

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Reviewed: Jan. 19, 2008

This was very light and delicious. The sauce is a perfect light sauce for a summer dinner.

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 21, 2007

This was GREAT!! My husband really thought he wouldn't like this as he was smelling and watching me cook but after he had the first bite, he was addicted. I did add a few things like extra garlic and onion because we are very fond of those. This recipe is definitely a keeper. :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jul. 19, 2007

This gets ***** on the ease factor alone! I didn't have any mushrooms but it tasted great anyway. Definately will make again.

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Dana

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Reviewed: Jun. 19, 2007

My husband was RAVING about this dish, I thought it needed a bit more garlic. I added scallops and shrimp--it could use more seafood and vegies but I will be making it again.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Apr. 22, 2007

Thank you for your great recipe. I, of course, did not see a reason to change your recipe at all. The only thing was I LOVE spinach fettucini so I made it with that. It turned out AWESOME!!

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ljo

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: Apr. 3, 2007

Awesome recipe!! I cut back a bit on the olive oil I put on the pasta and didn't use any green peppers but added extra mushrooms and a little red pepper flakes. Also, used shrimp instead of scallops. This might make it to the top of my favorite pasta dishes list!! Yummers!!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 13, 2007

We loved it! Quick, easy, & delicious! I used a little less oil and it still came it great!

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sara

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Reviewed: Aug. 9, 2006

why waste the scallops? can't taste them under the pesto & peppers anyway. used cubes of bread instead, to deliver the interesting melange of flavors.

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kmerz

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Pasta with Pesto and Scallops

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