The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 21, 2008
I thought this dish was only ok. I made it for a dinner party and was a little disappointed. I love scallops and the vegetables were great, but I thought putting a sauce over the scallops kind of ruined them, and overall the dish was bland.
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Liz

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 12, 2008
This was really rich and delicious. Even though I used a very large sautee pan, the scallops would not have fit with the asparagus and mushrooms, so I set aside and cooked the scallops by themselves. And I know in Italian cooking, you're not supposed to add parmesan to seafood dishes, but I thought it needed it. Also sprinkled a little fresh parsley... and served with sauteed spinach w/ garlic & onion. It looked and tasted great!
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Photo by Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Photo by Rosie

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 2, 2008
Great stuff!!! I made a few changes though. I left out the asparagus because I didn't have any, used shrip insted of scallops, sour cream insted of mascarpone cheese and I added some parmesan. It turned out great!!
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Photo by Chowchick

Cooking Level: Expert

Home Town: Linton, Indiana, USA
Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Intermediate

Home Town: Champlin, Minnesota, USA
Living In: Hammond, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Reviewer:

Lee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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18 users found this review helpful

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Cooking Level: Intermediate

Home Town: Augsburg, Bayern, Germany
Living In: Burlington, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Photo by priscilla duville

Cooking Level: Expert

Living In: Seal Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 2, 2008
Very Good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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7 users found this review helpful

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Cooking Level: Expert

Home Town: Asheboro, North Carolina, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 19, 2008
This was delicious and very easy to make it was a lovely dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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17 users found this review helpful

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Photo by Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Photo by cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Reviewer:

MO

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