Reviewed: Feb. 4, 2009

Great recipe

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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

Reviewed: Dec. 8, 2008

One of my favourite dinners, easy and so good!!

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kpow33

Cooking Level: Expert

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

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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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Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

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

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

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

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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Rena

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Reviewed: Jan. 11, 2008

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?!!!

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