This recipe was just ok. Like everyone else I made adjustments also with the masacapone I also added 4oz cream cheese, a little more onion power. I also added a tsp of garlic powder and a tbs old bay. Lastly I decided to use orzo pasta and omit the parsley just because I didn't have any.

Superb. All of the ingredients blend together so well. I prepared this as written with two minor alterations. I cooked the scallops in the butter sauce prior to cooking the asparagus and mushrooms as I didn't have a pan large enough to add the scallops after the veggies and hope to brown them. Just not enough room in my pans. And, it turned out very well. Also, I cut back about a third on the pasta. I will say that the mascarpone cheese is a MUST for the full effect of the blend. You really must try all you can to find some. It comes out very buttery and the recipe's main ingredients are each naturally complemented by butter. Without a doubt the best scallop dish I've ever had.

Had some scallops in the freezer and needed a recipe. I was not disappointed in the slightest! My husband had three helpings. I followed the recipe almost exactly (except I used veggie rotini), because that's what I do when I first try one out. Tonight I'm making it again because my husband is asking for it and the only thing I plan on changing is adding a little more garlic and maybe dicing fresh onion instead of using the powder. Olive Garden eat your heart out, this recipe is fantastic!!

A new household favorite. Looking forward to making it again. The recipe is so versatile that you could add other veggies or meats (but I do LOVE the scallops and asparagus). I cook gluten free, so made it with gf angle hair pasta.

Amazingly scrumptious!

I doubled the garlic, added some extra garlic powder and onion powerder. It was delicious, but I didn't put enough salt and, as other users have commented, some shredded salmon on top would have made this a perfect meal.

This was fabulous. I made a few changes: Neufchatel cheese instead of mascarapone, at least 3 cloves of garlic, added green onion, and used bay scallops to save some cash (recipe didn't specify but I think it's for sea scallops). I cooked veggies in a big skillet, added scallops the last couple minutes to cook, then added cheese/milk to skillet to melt and blend (tah dah - one pan not counting pasta :). Tossed it all over the cooked shells and ate it up. Will totally make again -think it would be tasty with a splash of white wine in the sauce and maybe lemon zest. Might even change the veggies - I really like the versatility of this dish.

I will definitely make this again. I used 2 cloves of garlic and doubled the sauce recipe. Also spinkled some green onion on top for added color & flavor. I included smoked salmon too. Really easy and very good.

I had some mascarpone to use up after making a tiramisu, but I only had 4 ounces. Plus, I figured it's such a high fat cheese, this dish could use a little lightening. So in addition to the 4oz. mascarpone, I used an ounce of fat free cream cheese, an ounce of light sour cream, and a quarter cup of fat free half and half. I used skim milk as well. And I was sad when I realized I was out of scallops, so I used 1/2 lb small shrimp with great success. And I love asparagus, but didn't have any so I substituted with a cup of steamed and shredded broccoli. I cut down the butter significantly as well, using only 1 tablespoon (margarine) in which to simmer the shrimp. I didn't use oil at all. I only had garlic powder on hand, but had fresh basil and parsley that I used, and I also ground up 2 tsp dried rosemary into the sauce. Even with the lightened ingredients, this was very rich and delicious. I don't typically keep mascarpone on hand, but I will be making this again, but I'll use reduced fat cream cheese in place of the mascarpone, probably with the proportions being 3 ounces reduced fat cream cheese, 2 ounces fat free cream cheese, and the same amounts of light sour cream and half and half. And I'll have to try this with scallops too, as I like them better than shrimp in general. I may need to use the oil for searing as instructed, but we'll see. Also, this is suited for just 8 ounces of pasta (I used whole wheat penne as I had no shells... bowties would have been fun too!).

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.