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

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.

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

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!

DELICOUS!!! Substituted/added the following: *Margarine; 1/2 Butter & 1/2 Olive Oil *Large Onion; 3 Shallots *Chicken Broth; 6oz Clam Broth *Parsley; 1/4 cup fresh Basil *Pasta; Couscous *Romano; Sprinkled Parmesan on servings *Added 1/8 cup Sun Dried Tomatoes *Added cornstarch in milk to thicken Did I mention DELICIOUS?!!!

As A culinary school student I take recipes I find and modify them. The reason I gave this a 4 was I could not give it a 4.5 and I did not want to give it a 5. Anyone who had problems with the cheese clumping up should have had the sauce on a boil. I used sea scallops instead of bay and I found that I only needed to cook them for 7 min fully thawed. So I recommond for bay (thawed/fresh) only cook for 4 min after you bring sauce to boil. Try adding a squirt of fresh lemon juice for a more complex flavor, white pepper instead of black pepper, and add a little basil and oregano.

Good flavor, but lots of problems. Cheese clumped and sauce was very runny. I didn't have wine so I added a 1/2 tsp. of white wine vinegar, flavor seemed unaffected. Dish looks rather ugly without parsley. I added 1 cup fresh basil leaves, helped immensely, added some much-needed kick and color. Eight min. seems too long for the scallops, either saute separately or wait until sauce is reduced to add. Might suggest cutting down on chicken broth.

Since I first made this in 2004, I've made it many times since. I now add twice as much garlic, use half chicken both, half white wine, a half teaspoon each of oregano and basil, and a good sprinkling of red pepper flakes to this recipe. It was good back then, but it kicks butt now. Thicken with cornstarch just enough for the sauce to stick to the noodle. This is one of my favorite recipes. Serve with salad and garlic bread. What a feast!

This is by far the best recipe I have ever gotten off this site and believe-you-me I have gotten alot! I did make some changes to the recipe per the reviews of other users. I used a half butter, half olive oil combo instead of margarine...I used scallions instead of the onions....I added shrimp, mushrooms and about 1 1/2 cups of shredded swiss cheese....I used parmesan cheese instead of romano and I only added a little parm during the cooking and added most of it right before serving while I was adding the swiss cheese. This came out delish, it was like being at the olive garden. The only thing that I will change next time is to double the sauce because with the added shrimp and mushrooms the sauce didn't seem too plentiful. I got rave reviews from my bro-in-law and sis and their only complaint was that they wanted more sauce. I served this with garlic bread and the remainder of white wine. Great! One more tip...add the cheese when it is warm, not boiling. So basically take it off the stove and let it set for maybe 5 minutes before adding the cheese. I figured this out the hard way. If you add the cheese when it's too hot it will clump up and stick to everything. The sauce doesn't get creamy that way. Only if you add it when it's warm.

I think that this recipe had a lot of flavor. I sauteed the scallops rather than boiling them. I used the food processor to very finely mince the garlic and onion so that it would totally infuse... But this recipe did not get a 5 because the cheese clumped as other reviewers have noted.

Really enjoyed this dish...but modified it...used primo dry white wine and added mushrooms-omitted onions. Also used butter instead of margarine and cooked scallops right after getting garlic and mushrooms going and then removed the scallops. Added the white wine and a touch of fresh lemon juice and a teeny tiny bit of red pepper a quarter of a bay leaf and I let it reduce as my pasta cooked. After that reduced nicely, I added the scallops back in and finished it with another tsp of butter. Added parm to it after it was dished out and it was great. My two year old wanted 2nd's and my husband had 3rd's! Piggies! :)

This recipe was great. We've tried it a couple of times with excellent results. I recommend cooking the scallops in a pan just big enough to accomdate all of your scallops. This helps to keep the sauce from reducing too quickly.

This was good, but there was too much liquid, and, as others have posted, the cheese does not blend into the sauce, leaving melty blobs at the bottom of the pan. Do yourself a favor and reduce the amount of broth & add cheese to individual servings as desired. Served with "Herbed Mushrooms with White Wine" (from site), and those mushrooms added so much depth and flavor to the dish that I couldn't imagine ever serving without the mushrooms (I used portobello mushrooms).

I think for this recipe to work best you must start with a roux, use less wine, green onion instead of 1 large minced, add some blackening seasoning then only add FRESH Romano once it is on the serving dish. Sauce had no 'body' and overall was a bit bland. Plus, boiling the scallops will over cook them making them dry inside.

Thought this recipe would be an excellent choice for New Year's Eve. Sauce was too runny and had no flavor. Scallops were dry. To salvage the leftovers I added 2 tablespoons of dijon mustard and more garlic. I will not make this again.

Very yummy, I will def. make this again! As others suggested I too thickened the sauce with cornstarch

This was okay. My family liked it a lot but I thought it needed something. I don't think I will be making this again.