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!

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.

turned out great for New Years Dinner!

This is even good without the scallops!

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.

I love scallops and this receipte was very good. I loved it. Very light and tasty. I didn't even make the pasta. I ate it as is and it was delicious. Would definitely make it again and would try different seasfood to simulate the same flavor. Excellent taste.

Really delicious. Don't be shy about adding a little more flavor, some more garlic.. add some freshly ground black pepper too. It certainly doesn't need a pound of pasta. I used 1/2 box and it was more than enough. For a healthier option, use whole wheat fettuccine or spaghetti. It adds flavor to the meal. I used sea scallops instead of bay scallops (what the store had, and my personal preference) and they were great. I just chopped them up into smaller, bite-sized pieces. My mom and sister loved it so much, they kept my copy of the recipe and make it all the time.

This is a pretty good recipe. I have to hands down give my Venetian's friend's scallops a five compared to this one. I agree with reviewers that it needed more flavor. I added some fresh onion to the mix with the garlic and some white wine as suggested.

I made this for dinner tonight with a few modifications... First, when I added the tomatoes and basil, I threw in about 1/2 cup of the white wine I was going to have with dinner. Also, I had huge, beautiful sea scallops that I pan fried separately (dust of flour, pan fry in medium-hot oil, baste with oil and melted butter) and then added individually on top of each plate. Top with a little grated romano, and voila! A wonderful dish that used local, summer-ripened vegetables. I will definitely make this again!

Great recipe! I made a few changes by substituting sea scallops (which I cut up) as well as adding fresh broccoli. We also use a different pasta such as rotelle. All in all, you can definitely experiment as it's tough to mess this up. Enjoy!

Superb recipe. I added spring onions but didn't have any white wine (I'm trying that tonight). But I did pan fry the scallops. This is the real way to cook scallops and it made them taste amazing.

This was really yummy and healthy! I used whole wheat fettucini. I even made an extra dish without red pepper, garlic, and basil for my 13 month old. He loved it, scallops and all! I think next time I'll add more tomatoes.

Healthy and Delicious

This is such a yummy dish! The first time I made it, everyone loved it. The only thing I added were shrimps since it usually goes well with scallops. Will be making it again tonight. Thanks!

Delicious! I cut the oil in half, added a quarter cup of white wine and thickened a bit with cornstarch before tossing with fresh linguini pasta.

This recipe is wonderful, after a couple of tweaks. I saute zuchinni, red bell pepper, salt, and red pepper flakes in olive oil, then strain the liquid from a can of diced tomatoes and blend the basil into it. Then I add the tomato/basil mixture and the reserved diced tomatoes to the pot and simmer for a little bit before tossing it with linguine. It turns out wonderful! I have tried it with shrimp and scallops, but I prefer it this way - just vegetables.

This is a great, simple recipe. I did, however, make some substitutions and exchanges: I changed the Bay scallops to Sea Scallops- and I still thought they were cooked a little long. When I do this again, I will cut it back a minimum of a full minute. I also added green onions and mushrooms to the mix. They turned out GREAT! I also decided to use dried basil instead of fresh. It allowed the flavors to really infuse. I will only use the fresh basil for garnish. As for the tomatoes, I did not add them with the Scallops. I let the scallops cook and added them to the hot pan, but removed them from the heat. They were sweet, but not mushy. My last comment: This dish is better the next day.