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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64 users found this review helpful

Reviewer:

Lisa O-K

Cooking Level: Intermediate

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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40 users found this review helpful

Reviewer:

COLLS2

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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32 users found this review helpful

Reviewer:

Heather Wilson

Cooking Level: Intermediate

Home Town: Glens Falls, New York, USA

Living In: Latham, New York, USA

Reviewed: Jan. 24, 2009

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

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15 users found this review helpful

Reviewer:

BILLSMO

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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14 users found this review helpful

Reviewer:

hisunbeam

Cooking Level: Intermediate

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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13 users found this review helpful

Reviewer:

TINKERBELL15

Reviewed: Mar. 19, 2006

I substitute shrimp for scallops.

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8 users found this review helpful

Reviewer:

J Burr

Cooking Level: Intermediate

Home Town: Snow Lake, Manitoba, Canada

Living In: Brandon, Manitoba, Canada

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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8 users found this review helpful

Reviewer:

Rosemary

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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7 users found this review helpful