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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Stephanie

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Reviewed: Aug. 31, 2007

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.

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patricia0807

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Reviewed: Jul. 20, 2007

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.

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tastingchic

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Reviewed: Jul. 14, 2007

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!

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E. M. Walsh

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Wheatfield, New York, USA

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Reviewed: Mar. 27, 2007

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!

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SBEEGZ

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 14, 2007

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.

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Carl

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Reviewed: Mar. 6, 2007

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.

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Rachel

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 3, 2007

Healthy and Delicious

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Kristina

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Reviewed: Feb. 8, 2007

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!

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pcla78

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Reviewed: Jan. 23, 2007

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.

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Raspberry

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2006

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.

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Shawnna

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Oct. 18, 2006

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.

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LadyB

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Reviewed: Oct. 12, 2006

I thought this was wonderful. Light and full of flavor. The only thing I did differant, I used sea scallops, cut into quarters. Much better then the bay scallops the recipe calls for. This is good enough to make for company! Good job.

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JIMJEANNE

Cooking Level: Expert

Home Town: Merchantville, New Jersey, USA

Living In: Ocala, Florida, USA

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Reviewed: Sep. 30, 2006

Thought this was terrific! Light, like others said; did not add the full amount of garlic, but did put in about 1/3 onion. Used red pepper instead of flakes.

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CYNTHIA MCHUGH

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 4, 2006

Delicious and light. What a great way to enjoy summer flavors.

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JLS12

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Reviewed: Aug. 25, 2006

My husband really enjoyed this fresh dish! I used shrimp in place of the scallops. Added summer squash with the zucchini and fresh roma tomatoes. It was wonderful like you would have a fine italian rest. Will make again and try different veggies like mushrooms, broccoli and others.

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sassisue

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Reviewed: Aug. 4, 2006

Wow, this surprised me. I made it because I had all the ingredients. (I used a can of diced tomatoes.) I thought the ingredients sounded boring, and that there would be way too much basil... but it was all perfect! Super fresh-tasting. I was really, really glad to have leftovers. I think I'd use less pasta next time.

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 4, 2006

I loved this recipe. I used shrimp and spaghetti instead of scallops and linguine. I also used fresh chopped tomatoes from my garden. Added a little tomato sauce, about 1/4 cup to sauce. Turned out great. Family loved it!

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SEWAMANIA

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Reviewed: Jul. 28, 2006

This was quite good and easy to make. I did enjoy the fresh basil and light fresh sauce. Easy to make. Nice for a bit of a change.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 28, 2006

This recipe was AWESOME! (with the suggestions from other reviewers.) I first made the recipe as written but wanted a little more flavor and the sauce was a bit on the runny side for our taste. I then added more garlic and 1/4 cup white wine, simmered an additional 5-10 minutes, which made the flavor and sauce perfect! I also added snow peas,and next time will probably add mushrooms as well. Oh and whole wheat angel hair was perfect with this dish. VERY HEALTHLY dish that tastes great!

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