Reviewed: Mar. 19, 2006

I substitute shrimp for scallops.

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J Burr

Cooking Level: Intermediate

Home Town: Snow Lake, Manitoba, Canada

Living In: Brandon, Manitoba, Canada

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Reviewed: Mar. 13, 2006

Excellent recipe!! The whole family enjoyed it - even the kids! I highly recommend this recipe to all sea food lovers.

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SMDAILEY

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Jan. 6, 2006

Excellent dish! Every plate was clean! I didn't realize I was out of lemon juice, so I added some extra wine. Toasted pine nuts and used red pepper as suggested. Will keep and make again.

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Rosemary

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Reviewed: Jul. 31, 2005

Maybe it was the pre-made pesto I used but my wife and I did not care for this dish.

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EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jul. 19, 2005

This was excellent. I followed the recipe exactly, except I pan seared the scallops until golden brown seperatly in frying pan. It was great, I will certainly make it again.

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TINKERBELL15

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Reviewed: Jun. 1, 2005

I made this to use some scallops that were in the freezer before we move. The only change I made was to use 1/2 green pepper and 1/2 red pepper for colour - and to use up more stuff before we move. It was definitely a hit - my husband ate 2 big helpings! A 'keeper' recipe for sure.

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JOLLYWA

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Reviewed: May 11, 2005

Very easy to make. My boyfriend said it tasted better than most dishes you order at a restaurant, and he would be proud to serve it to any guests at our house. This is one of the best recipes I have found so far, good combination of flavors. I used red bell peppers instead of green and added a little more wine and less olive oil. Will keep this and make it again and again!!

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Heather Wilson

Cooking Level: Intermediate

Home Town: Glens Falls, New York, USA

Living In: Monroe, Washington, USA

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Reviewed: Jan. 23, 2005

This is a fantastic recipe. I didn't have any pesto, so didn't include it. Also, substituted rice for pasta. Otherwise, followed the recipe to a T and it was very good. I would definitely make again.

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GOODETIN

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Reviewed: Nov. 20, 2004

Used extra lemon juice to use up the lemon. Also added some extra wine to balance it out, but it turned out a bit lemony. I won't overdo the lemon next time. It was absolutely delicious. I will definitely use this recipe again.

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ZOID22

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Reviewed: Aug. 28, 2004

Fabulous! Fresh scallops, homemade fettucini and homemade pesto made this a truly remarkable meal! Extra wine, a little more lemon juice and diced red bell pepper (for colour) were the only changes. We made enough so that there were leftovers for another meal for my wife and I. We'll definitely do this one again!

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KJ

Home Town: Dundas, Ontario, Canada

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Reviewed: May 19, 2004

I served this at a dinner party and it was a huge hit! I was nervous because I had never cooked scallops before, but they were great - just don't cook them longer than 3 - 4 minutes. I used a yellow bell pepper instead of green and added a couple of chopped plum tomatoes. The color looked great. I also served a mix of scallops and shrimp. Serve with a nice light salad. Very tasty - I will definitely serve this again!

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COLLS2

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Reviewed: Mar. 15, 2004

This recipe was awesome! I will definitely make it again!

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TuskerGirl

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Reviewed: Nov. 18, 2003

This was a great recipe, I substitute the pasta with cooked spaghetti squash (without adding the olive oil) and used about 3/4 cup of pesto for a two pound squash. Since I didn't have scallops at home so I used shrimp instead, and used about 1/4 tsp of Old Bay seasoning for taste. My husband had three servings and even took it to work for lunch the next day! Thank you for the receipe!!

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NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

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Reviewed: Jul. 26, 2003

I made this recipe with shrimp instead of scallops, and it was delicious. I also added some extra pine nuts. The freshly shredded parmesean on the top really finished the recipe off!

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NIPPERCAT

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Reviewed: Jun. 10, 2003

Delicious! However I usually end up adding more vegetables and pesto and less pasta than the recipe calls for. The first time I made it just seemed like there was a lot of pasta and not enough veggies. It's a great recipe though - easy to make and so yummy!

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Erin

Cooking Level: Beginning

Home Town: Lancaster, New York, USA

Living In: Tonawanda, New York, USA

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Reviewed: May 25, 2003

My fiance was given 2 lbs. of scallops (frozen) by a friend, so we made a double recipe. Wow!! I don't consider myself a good cook, but this recipe was so easy, I even impressed myself! The key is to not overcook the scallops. Test them after a couple of minutes. It was delicious!!! Good thing, cuz we have LOTS left over!!

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NERAK936

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Reviewed: Apr. 26, 2003

My husband and I LOVE this recipe! However I use red peppers instead of the green ones! I always make more so we can have it the next day for lunch! I do not even bother heating it up!!

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JEN_MAINE

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Reviewed: Feb. 21, 2003

This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also added some basil with the pepper and salt and a little extra wine. I used sea scallops and garlic fettucini. This is a great recipe and we'll be making it again soon!

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Lisa O-K

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2003

A definate five stars! I have made this dish time and time again for my family and they all love it, down to the pickiest eatter. I didn't tell my kids it was sea food because one of them thinks she doesn't like sea food so she thought it was chicken and ate it all up. I usually add more mushrooms only because we are mushroom lovers. Thanks for the great recipe Nancy and Terry!

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Mommy of Five

Cooking Level: Expert

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Reviewed: May 19, 2002

I had never tried scallops before, and since I like the flavor of pesto, I decided to try this recipe. Everything turned out well, but I learned I don't care much for scallops!! (I did use frozen though, since fresh weren't available)

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