Reviewed: Jul. 9, 2008

Excellent, excellent, excellent! GREAT way to make a more stable "creamy" sauce. Only change I made was using fresh onions instead of powder, and adding some shrimp!

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Rosie

	Cooking Level: Expert Home Town: Wichita, Kansas, USA
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Reviewed: Jun. 2, 2008

Great stuff!!! I made a few changes though. I left out the asparagus because the husband doesn't like it, used shrip insted of scallops, sour cream insted of mascarpone cheese and I added some parmesan. It turned out great!!

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Chowchick

	Cooking Level: Expert Home Town: Linton, Indiana, USA Living In: Bloomington, Indiana, USA
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Reviewed: Apr. 22, 2008

Wow! This was great. Loved the asparagus in this as well. Next time I'd substitute cream cheese for the mascarpone. And I served it over a bed of brown rice medley for better carbs. The family loved it.

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julestoyou


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Reviewed: Apr. 20, 2008

I was really looking forward to making this. We had 6 gorgeous bacon wrapped scallops, and that made the prep different, as we had to spend a bit more time browning the bacon around them. All in all, it was tasty, just wasn't knock us out of the park for the investment.

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ERINMC2

	Cooking Level: Intermediate Home Town: Champlin, Minnesota, USA Living In: Hammond, Wisconsin, USA
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Reviewed: Mar. 26, 2008

I really liked this recipe. I had never made scallops before and was a bit weary but it turned out great. I tend to always have leftovers for my husband to take with him to work for lunch and he did state that this was not good the next day so be sure to make just enough.

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Tracy


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Reviewed: Mar. 22, 2008

This was good. My family liked it. I used 1/3 less fat cream cheese and thought the sauce turned out well.

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Lee


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Reviewed: Mar. 7, 2008

We loved this recipe! Absolutely delicious! After reading some reviews I used 8oz of cream cheese instead & made a little less pasta. Followed the rest of the recipe exactly and it was great!

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ccsotelo


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Reviewed: Feb. 11, 2008

Made to recipe and it came out terrific. Added an extra bunch of asparagus, made two boxes of pasta and added just the right amount to recipe (w/plain pasta leftover for the kids-they're not old enough to appreciate a good scallop!). Stood and watched scallops cook-nothing worse than them being overcooked.Will definately make it again and will try and figure out how to cut out some of the butter without sacrificing the flavor. Enjoy!

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Marcia G


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Reviewed: Feb. 7, 2008

I found this recipe at the last minute and couldn't find the Mascarpone cheese. I used 8 oz. of cream cheese instead and it was absolutely delicious!! Very thick and rich!!

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sylvia

	Cooking Level: Intermediate Home Town: Augsburg, Bayern, Germany Living In: Burlington, New Jersey, USA
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Reviewed: Feb. 4, 2008

Sooo...GOOD! Sinfully rich. We all need a treat like this ones in a while. I suggest eating a salad for lunch if you're planning to make this recipe for dinner though ;) -Pris

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priscilla duville

	Cooking Level: Expert Living In: Seal Beach, California, USA
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Reviewed: Feb. 2, 2008

Very Good!

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KREINESTJA


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Reviewed: Jan. 26, 2008

This was very good and simple to make. I did add extra garlic,asparagus, and mascarpone cheese, and topped it with freshly grated romano (parmesan would work too; any salty, grated cheese) and smoked salmon to contrast with the sweetness of the scallops and sauce.

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hdavis

	Cooking Level: Expert Home Town: Asheboro, North Carolina, USA Living In: New York, New York, USA
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Reviewed: Jan. 19, 2008

This was delicious and very easy to make it was a lovely dish.

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Karen Rodgerson


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Reviewed: Jan. 16, 2008

YOM YOM! I made lots of changes to this recipe out of practicality/$$. I halved it because I was trying to use up 4 oz of mascarpone. I subbed bay scallops in for regular (cheaper and better IMO). I subbed broccoli for asparagus (cheaper and also delicious). I subbed rotini noodles for shells because I had those on hand. Excellent recipe!

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Fujiko

	Cooking Level: Intermediate Home Town: Mandan, North Dakota, USA Living In: Sherwood, Oregon, USA
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Reviewed: Jan. 3, 2008

This recipe was fantastic! My picky eating kids even liked it. There is nothing bland about this recipe. I love the fact that I can enjoy the flavors of the food and not some heavy overbearing sauce. I will definitely make this next week.

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Terri


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Reviewed: Jan. 3, 2008

I really wanted to make this, but had no mascarpone cheese, so I used 4 oz. half/half and 4 oz. sour cream instead. I don't know how it would have tasted with the mascarpone, but it was excellent even with these substitutions. One note though: I did add fresh grated parmesan on the plate & my husband & I both felt that made a huge addition to the overall flavor. I will make again using real mascarpone!

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TCUSH

	Cooking Level: Intermediate Home Town: Yelm, Washington, USA
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Reviewed: Jan. 1, 2008

What a great recipe! Would have never guessed it had Mascarpone Cheese in it! Made a few changes seeing I didnt have fresh parsley I just used dried basil and 3 cloves of garlic. I used bay scallops (the small ones) so they werent overwhelling in the dish. Then used heavy cream instead of milk. Kinda glad because I think it would have been too runny with milk. The taste is lite and full of flavor! Will make this a lot!

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COTECOTE


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Reviewed: Dec. 20, 2007

Not bad, but kind of blah. Only change I made was that I used a lb of frozen broccoli instead of aspargus. Overall it just tasted bland, I think it would be better with a different kind of cheese, or maybe add cheddar or something swith a sharper taste (i dont know cheeses and have no idea if that would taste good or not so do it at your own risk)

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MO


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Reviewed: Dec. 6, 2007

My husband and I really liked this recipe. What an interesting way to use mascarpone. I made the recipe exactly as written except found that 16 oz. of pasta seemed like way too much. I probably only put about 10 oz. in and we felt that was just right. Thanks for a great recipe!

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BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Nov. 26, 2007

So easy and sooooo good! I added a little extra cheese to make the sauce a bit thicker. We loved it!

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jess2334


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