The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 15, 2009
This was the most delicious meal I have eaten for years!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 10, 2009
Very good recipe. I only used 2 tbs olive oil. Things did start sticking as I added mushrooms to the recipe as well but that was no longer a problem after I added the tomatoes. After adding the scallops I added a 1/4 white wine. Would really recommend adding the wine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 30, 2009
This was very good. I added mushrooms and green onions, and also seared the scallops separately since I prefer them cooked that way to bring out their natural sweetness. Very tasty!
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JQ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 25, 2009
Mom mom, husband, and I enjoyed this (the two of them are scallop lovers)! We did make some changes. I added 1/4 cup sun-dried tomato pesto to the noodles after cooking them as a different recipe suggested (couldn't really taste it, wouldn't do that again to save on calories) and we only had one zucchini. I also added 8 oz. fresh mushrooms, which made up for the second zuke and added lovely flavor and texture. My mom couldn't stop raving about this meal! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 30, 2009
My tummy is doing a happy dance over this recipe. I added a bit of pinot grigio and served it over wagon wheel pasta. Excellent!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 26, 2009
This is a good recipe but I made a couple of changes. I seared the scallops and topped the pasta with them instead of cooking them in the sauce. I also added some red bell pepper with the zucchini. I'd only use fresh basil with this recipe.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 17, 2009
There is too much 'going on' in this recipe. Scallops are too delicate to be drowned with all these ingredients. Less is more with shellfish, for me. If I used pesto, I would use a small amount added to a bit of cream or half-and-half. Shellfish and fish, in Italian cuisine are tradionally served without cheese but I like a bit of Romano on top. I love home-made pesto and vegetables with pasta. I wouldn't make the recipe again but do love scallops with pasta.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 20, 2009
My husband turns his nose up at any "odd" ingredient in pasta, but he loved this dish made with shrimp instead of scallops. Used fire roasted tomatoes and feta in addition to the parmesan(mixing recipes found on this site - makes it hard to decide which to review, but the results were wonderful.)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 6, 2009
My family loved this recipe. We added mushrooms, onion flakes and white wine to this. It was plain until we added some spices.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 28, 2009
Was definitely missing some flavor for me. Went back for the leftovers and added some pomodoro and tomato paste to basically turn it into a red sauce. much more to my liking!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 23, 2009
Good, but didn't blow me away. The zucchini cook time was way too long and they were soggy. I added the 1/2 cup of white wine, which made this a solid recipe.
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Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 15, 2008
This was a quick, easy and visually appealing dish I will definitely make again. I used the zucchini, Roma tomatoes and basil from my garden. After reading the reviews, I added garlic, onion and white wine, because I can't imagine pasta without it. I also think this would be equally as good with shrimp or chicken breast, depending on what you have on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 19, 2008
This was excellent. I had to make some changes to go with items I had. I added diced red pepper,and a small bottle of marinated artichoke hearts, and I cut up tomatoes (regular fresh tomato) and left off the zucchini as I didn't have any. Followed the rest of recipe and it was so good I couldn't believe it. I will be making this many more times as it was easy and quick to make expecially if you have unexpected company. Made a salad to accompany the meal.
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA
Living In: Punta Gorda, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 10, 2008
This tasted like 10 stars when I was done with it, but in all fairness I'll give it a 4 since I made so many changes. I didn't have garlic in the house (I freak out when that happens) so I sauteed half an onion with a bit of garlic salt instead. I used shrimp instead of scallops. I used fresh parsley as well as basil. I added a splash of white wine and a spoon of pesto. It was incredible. My husband loved it and he doesn't even like tomatoes, onions, or zucchini very much. So I did make a lot of changes, but this recipe has GREAT bones, and I would highly recommend that you try it and feel free to improvise.
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Cooking Level: Intermediate

Living In: Davis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 28, 2008
I used whole wheat angel hair pasta and ground black pepper instead of crushed red pepper flakes. Used the dried basil and didn't measure anything. It was good.
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Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 23, 2008
This recipe is AMAZING!!! I have made it several time for family and friend, and all have LOVED it... It's healthy and delicious at the same time! I use the frozen, smaller version of scallops (sea scallops I think) and they work just as well. Lovely!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 7, 2008
I used 1 lb. of bay scallops and added about 1/2 lb. of med. shrimp. I also used whole wheat thin spaghetti. I tried the other suggestions with 1/2 cup of white wine, and I used 2 T. of butter with 2 T. EVOO. 1/4 cup of EVOO is not necessary. I also cut the red pepper flakes to a heaping 1/4 t. b/c I knew 1/2 t. was too much for my guest. I didn't have fresh basil so I used 1 T. of dried that I crushed in my palms. We thought it was delicious with these changes which were minor.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2008
turned out great for New Years Dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 12, 2007
This is even good without the scallops!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 30, 2007
Wow this recipe I will make over and over, it was fantastic. I used a can of diced tomatoes instead of fresh and it turned out great.
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