Reviewed: Nov. 3, 2009

This was a hit with my husband and I (no surprise), but my 4-year-old and 13-month-old happily gobbled up the scallops and pasta as well! What a success!

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kimholtkc

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Reviewed: Oct. 30, 2009

I was craving scallops and found this recipe for them. Boy, was I ever not sorry to have chosen this one! It is really delicious. The sauce was creamy, garlicky, with that lovely flavour that white wine adds to dishes such as this. I pretty much followed the recipe and was very happy with the results!! I used and prefer the smaller scallops. Yum!!

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shari

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Reviewed: Oct. 27, 2009

I followed the ingredients to this pretty closely and it was delicious. I never really measure things exactly so that's why I say ingredients. I used a little dried basil and parsley since I didn't have fresh parsley and I used a little lemon juice as well for just a little extra kick. Good recipe! Oh I also used fresh mushrooms as well!

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iheartcooking

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Reviewed: Oct. 16, 2009

I will use this again and again and preach it as though it were the gospel of scallop in white wine sauces!

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TrishLMT

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 1, 2009

I made this for dinner and it was absolutley fabulous! My Husband and son loved it! I had doubled the recipe and brought some to my parents and they loved it. Restaurant quality. and easy to make! I passed this recipe on to my siter -in- law and her family loved it too!

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kat

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

Smelled & tasted fabulous! Used sea scallops & cut into smaller pieces. I added more cheese(personal preference) to thicken the sauce. Also added additional garlic and crushed red pepper as suggested in other reviews. Would definitely make again.

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CHERSHUG

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

Tasty and done in a flash, both my husband and I agree it's a terrific recipe! I used home made chicken stock and as a user suggested, omitted the salt but added a little crushed red pepper. Next time, I will add more garlic because both of us tend to like loads of garlic taste. It'll be a definite whenever bay scallops are on sale!

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MrsDavis114

Cooking Level: Intermediate

Home Town: Morristown, New Jersey, USA

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Reviewed: Aug. 5, 2009

This was very yummy. I didn't add the onion because I don't like it, and didn't have any romano so I added a tablespoon of cream cheese instead. This was made the sauce very creamy, but still light!! I will use this again!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Jul. 22, 2009

I am torn on this recipe. The taste was great but the presentation was weak. I like to have both. I think I will stick to my regular scampi recipe.

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 30, 2009

I used a combination of frozen shrimp and scallops. I defrosted them in warm water and sauted them rather than bringing the mixture to a boil. I also topped the plates with fresh parmesan cheese which really made a difference. We skipped the parsley. Both my boyfriend and i were really impressed with the simplicity of the recipe and the overall taste.

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Liz

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bear, Delaware, USA

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Reviewed: Mar. 13, 2009

Not good. Scallops are good, linguni is good, both together are not good.

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KLS

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Reviewed: Feb. 25, 2009

This dish was OK...just kind of middle of the road for us. Despite the white wine, garlic, parsley and a generous sprinkling of red pepper flakes for some zing, this dish is lacking in flavour. If I were to try again, I think I would sautee the scallops in with some garlic and then remove and work on the sauce. Like some others, I thickened with cornstarch as it was just too soupy. Used whole wheat linguine and fresh parm instead of romano (did not have) and did add fresh mushrooms. Thanks for the post.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 4, 2009

Great recipe

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Mike M.

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Reviewed: Dec. 20, 2008

This was good and really easy to make. I sauteed the scallops in olive oil and garlic for about 4 minutes and set them aside, before starting on the sauce. My husband who loves seafood dishes thought the onion was a little weird tasting like other reviewers mentioned. I thought it tasted good. I did cut back on the onion and used only 1/4 of a large one. I added a bit of cornstarch- 2.5 tsps to thicken it up a tad- it wasn't as thick as the photo; I didn't want the sauce that thick. Served over Angel Hair. SO EASY and VERY tasty!!!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 28, 2008

I increased the amount of sauce and thickened it a bit with some flour and milk that I added at the end. I sauted the scallops before everything else, added them to the sauce, and then heated through.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 17, 2008

I liked this because it was a healthy way to use scallops but I felt the onions made this taste like a recipe that was made in the home not really the gourmet type of cooking I usually prefer to make. I think I will make this again however I with replace the onions with green onions or maybe pearl onions, at any rate I will play with the recipe.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jun. 22, 2008

Tastes good, although next time i will omit the salt.

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J. Pecoraro

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jun. 4, 2008

This is a fantastic scampi recipe and works well with baby shrimp as well as bay scallops. I would definitely reduce the amount of salt significantly though. The first time I halved the salt and it was wonderful. The second time I forgot to halve the salt and it was so salty I almost couldn't eat it.

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Guhlia

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Reviewed: Mar. 21, 2008

This meal was outstanding. Robert couldn't quit talking about it! I followed some of the other users and substituted a small box of clam stock instead of chicken broth, green onion for the white and butter and olive oil for the margarine, added oregano, basil and red pepper. I will definitely make this again

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Mary Elizabeth

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 20, 2008

Good taste, but the salt could be omitted in my opinion - I think the cheese gives it enough of a salty taste. I also added peas in at the end to add a vegetable to the dish. Husband loved it!

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