Reviewed: May 1, 2012

very good!!! i did not use cheese to save calorie intake, i added capers and a little squeeze of lemon!! i also used bow tie pasta instead and added zucchini while mixing in the onions and garlic....very yummy and easy. will be make several times again!!

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Reviewer:

nerdis4

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Reviewed: Apr. 1, 2012

This was very good and pretty simple, and my whole family (including very picky 10-year old) liked it. I used another reviewers recommendation to sautee the onion/garlic then add the scallops and sautee them for several minutes, remove the scallops then add the rest of the ingredients to boil the sauce, adding the scallops back in at the end. I think this method helped keep the scallops tender. Otherwise, I followed the recipe and ingredients exactly. This was a good basic recipe, and I'll probably doctor it up a little more next time, possibly artichokes and shallots, and maybe a little crushed red pepper . Thanks!

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Reviewer:

PKERSHAW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

Best Scallop Scampi I've ever had. I used 1/2 the butter though.

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Reviewer:

Esther A.

Reviewed: Jan. 5, 2012

This recipe was not to my liking. I followed the recipe exactly and I did not like the results. I am still mad I went and bought the groceries to even make this. The sauce was watery but the cheese clumped up.

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Reviewer:

bmotivated10

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Reviewed: Dec. 16, 2011

I have tried other scampi recipes on this website, but this one is hands down the best. I didn't have fresh parsley, so I used 2 tsp. of dried. I omitted the onion, simply because I thought a large onion would overpower the garlic flavor, which I like better in scampi. I doubled the sauce like other reviewers suggested, because as is, it is not even enough for 4. I used langostinos (tiny lobster tails) instead of scallops too, and served this with a lemon wedge, extra romano cheese and semolina italian bread to mop up the wonderful sauce. Everyone raved about it and went back for seconds. I will definitely make it again!

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Reviewer:

MRONUFRAK

Reviewed: Sep. 24, 2011

Excellent pasta! I cut back the butter to about 3 T and that was fine. Also added the scallops at the very end, after a previous reviewers suggestion not to boil the scallops. The scallops turned out tender and delicious! We all loved it!

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Aug. 11, 2011

Loved this recipe. I added some sauteed broccoli to the mixture near the end and it was delicious! Definitely will make again.

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Reviewer:

amylou92

Home Town: Clinton, New York, USA

Reviewed: Jul. 16, 2011

Excellent recipe! Very easy to make. My kids (6 and 2) love this and my husband likes it too. My husband is the one who likes scallops and I'm not quite sure how to cook them. I followed one reviewer's advice and cook the scallops with garlic and onions and then set them aside while cooking the sauce. And then put the scallops back in the sauce. I used 1 lb bay scallops and 1/2 lbs shrimps. This turn out very soupy, no shortage of sauce here! I thickened the sauce a little with flour and water mixture. I served this with angel hair pasta. I re-heated the sauce (with the scallops already mixed in) a few times because we eat at different times. The scallops did not turn rubbery or hard, they remained succulent and beautifully tender. Very good! Thanks for a great recipe!

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Reviewer:

FILOMALI

Reviewed: Jul. 6, 2011

My only complaint is that the sauce is pretty runny and doesn't stick real well to the pasta, but it tasted really good. Great lighter tasting pasta dish.

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