Reviewed: May 27, 2012

Terrific as written, Quick, easy, and delicious. Also, you can make lots of changes and it's still delicious. Here are the changes I made tonight, mostly because of what I had on hand: Goat cheese (instead of mascarpone); Angel hair pasta; Seared 3 small Tilapia (along with the Scallops); Chopped Onion (instead of Onion Powder); 5 Cloves Garlic (instead of just one); Fresh Cilantro (instead of Fresh Parsley); No Salt added; used Unsalted Butter.

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Reviewed: May 3, 2012

So delicious, pretty fast, and very easy! I doubled the amount of parsley and added parmesean to the sauce, as someone suggested. I also used cream cheese instead of mascarpone. The sauce was so amazing that even our toddler devoured an entire bowl, including the asparagus! He ate the asparagus!! Woo hoo! I would definitely make this for company and will certainly make it again at home!

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mariek89

Reviewed: Apr. 17, 2012

This recipe is delicious. I didn't have any mushrooms, so I added onions instead and they were wonderful with the asparagus. I also had to use cream cheese instead of mascarpone. I added about 1/2 cup of shredded parmesean cheese to that mixture too. It was so creamy and delicious, I will definitely try this one again.

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IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 1, 2012

Wonderful! A new different pasta meal. Made just like recipe without the asparagus. The word WOW kept coming out of our mouths.

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Lisa

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

I was looking for a nice romantic meal for valentines day!! I came across this recipe knowing my husband loves scallops I decided to make it! I had never even cooked scallops before. This came out AMAZING!!!! The kids didn't like scallops before this meal and they devoured it!!!! A+ from the whole family!!

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CUTEY171

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Oak Grove, Kentucky, USA

Reviewed: Feb. 15, 2012

With such high reviews, I had high expectations. I found the sauce to be quite bland and not worth the extraordinarily high fat content so I ended up just having carmelized scallops on their own which was wonderful. This sauce is like an unflavorful version of fettuccine... Not recommended.

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Carchuleta0

Reviewed: Dec. 27, 2011

Loved this recipe

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starkidz

Reviewed: Nov. 9, 2011

This was good as written, but not quite worth the 38 grams of fat per serving. It was too rich for me but my husband liked it a lot.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Nov. 5, 2011

I loved this recipe, the basic concept is a truly nice dish...The marscarpone comes in an 8 oz. tub by the way in case you are searching the isles for a block of cheese. I substituted whole grain, whole wheat medium shells, added more parsley and about a 1/2 cup of garlic and went heavy on adding the fresh parmesan. I truly loved this dish.

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Chel

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Nov. 4, 2011

This was really good. I ended up going with the 8oz package of mascarpone, about four (maybe more) tablespoons of sour cream and a good 1/4-1/2 cup of heavy cream to make the sauce. This was SO delicious. Also, in addition to the asparagus, I made tiny little broccoli pieces and added those as well. I will make this again and again...BIG HIT! Oh oh, and I used two pounds of baby scallops because I find regular scallops to be too big for a meal like this and very expensive.

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