Reviewed: Apr. 24, 2002

YUMMY! This was so good! Be sure to use fresh basil (and plenty of it - I only used about 1/2 cup). I made the full recipe and my husband and I have been eating the leftovers (sometimes straight out of the fridge!) for two days. Next time I may double the sauce - hubby says he wants more "stuff" in it, but I think it's great the way it is. Thank you for this great way to serve scallops!

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KEL_WALKER

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Reviewed: Apr. 16, 2002

Loved it. My husband wants me to try it with large scallops next time.

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TEDDI67

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Mound, Minnesota, USA

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Reviewed: Apr. 13, 2002

Fantastic recipe. I used shrimp instead of scallops. Sauteed onions with the garlic. I did use dried basil and with the fresh tomatoes, I added tomatoe puree because the sauce was a little too "light". This recipe will become a family favorite.

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BRAIDS

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Reviewed: Apr. 10, 2002

Absolutely delish! Definately a keeper! I used 8 cloves of garlic, and (1) portabello mushroom! Really really great!! Thanks Lisa!!!

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JUDYQBG

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Reviewed: Apr. 10, 2002

Made this last night and husband loved it! We are having company tonight and I am making it again! I didn't have fresh basil and forgot to put it in until almost before serving. Tasted just fine. Also, I added ground cayenne because my pepper flakes didn't smell as fresh as they should have been. It was spicy; salt content and flavor were on the mark. Used a small can of diced tomatoes also. The easiness and quickness of this dish is unbelievable. Try it.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 28, 2001

My picky 15-year-old son loved it - a miracle, given my usual efforts! I will definitley use again.

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VICKYVXV

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Reviewed: Oct. 8, 2001

I really, really liked this. Some at the table found it a little too spicy but I plan to make it the same way again when they're not around!

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SBUTLER

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Reviewed: Oct. 8, 2001

One Word: YUM! My husband never eats anything without pasta, so I set out to find something a little different than his usual fare. This hit the spot! I only had Sea Scallops so I chopped them in 4's in place of the Bay Scallops and it turned out great.

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SHERINAWROCKI

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Reviewed: Sep. 10, 2001

This recipe is great. Made it for dinner last night and my husband really enjoyed it. He is pretty much a purist when it comes to scallops so trying this recipe was stepping out of the norm for what he prefers. However, he had no problem going for seconds and cleaning his plate. He enjoyed the leftovers (and there wasn't much) over a mushroom omelet for breakfast this morning. Will definitely make this again and plan to try it as a sauce over an omelet for a company brunch.

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Beverly

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Reviewed: Aug. 31, 2001

This recipe was fabulous. Everyone enjoyed it and the leftovers went very quickly too! I added mushrooms and scallions. Will make again.

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Natalie

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Reviewed: Aug. 7, 2001

We loved this recipe. I substituted shrimp for the scallops. It tasted great and smelled wonderful while it was cooking. It's a pretty easy recipe to make.

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TFORTIN

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Reviewed: Aug. 4, 2001

YUM! This recipe was so easy and so delicious! I used a little more salt and sea scallops instead of bay. I also substituted canned peeled tomatoes which I diced instead of fresh tomatoes - a helpful thing when tomatoes are out of season.

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JUNE26

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Reviewed: Aug. 2, 2001

Basically Good, however it needs more salt and other spices.

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KENT4

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Reviewed: Mar. 25, 2001

What a great recipe. I was nervous cooking this for my inlaws. Everyone loved it. A little spicy for little ones though. This would also be good with shrimp if you don't have scallops. The recipe needs more salt and zucchini. Other wise awsome. It's a keeper!

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