Reviewed: Dec. 24, 2011

Wonderful flavor. This was a quick and easy dish to put together. Everyone really enjoyed it. I did not add the vinegar with the shrimp.

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Reviewer:

Mountainfarmer

Reviewed: Feb. 12, 2011

This is excellent! I've made it several times now without any real changes to the recipe. I use larger shrimp because I usually have a bag of it frozen in the freezer. My kids even love it. It's also great as a leftover the next day.

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Reviewer:

Denise

Reviewed: Jan. 5, 2011

This recipe essentially turns out to be a fancy Spaghetti/pasta sauce. Though I perfectly cooked the scallops, and they were tasty; overall it was just a bland tomato concoction. It seems like a bunch of fantastic things together, but there's nothing to make this recipe really memorable. Maybe next time I'll try adding in yellow peppers, or spinach.

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Reviewer:

ambastio

Reviewed: Aug. 4, 2010

Delightful! My step son and I prepared this gourmet dinner and enjoyed every bite. It was very tasty and fresh!

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Reviewer:

T.Allison23

Reviewed: Apr. 25, 2010

I absolutely Loved this!! I only changed butter to olive oil. It was delicious! I sprinkled a little parm on top!! Rave reviews from the family! ;) Thanks!

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Reviewer:

Heather Angel

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Canonsburg, Pennsylvania, USA

Reviewed: Jan. 23, 2010

This was very good - but as everyone stated, only served 4 people. I only made 3 small changes: Subbed tomato sauce for ketchup, omitted the tarragon/rosemary(don't like them), and I also evened out the scallop to shrimp ratio (.5lb each) because that was what I had. I made a bigger change in using uncooked frozen shrimp, which I browned after browning the scallops (instead of adding them later). Next time I will only brown for a few minutes each side and not cook through, as they both got a little dried out. But overall - delicious! I will make this again!!

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Reviewer:

MK!

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Edison, New Jersey, USA

Reviewed: Oct. 10, 2009

Just passable for us. Left out the vinegar and used a nice Tuscan seasoning blend for the rosemary and tarragon. The whole tomato/onion/mushroom/herbs thing was just too much going on for the mild and delicate shrimp and scallops, and they kind of got "lost in the show." Also, didn't care for the small, cooked shrimp. Would have liked to have seen larger, chunkier pieces. Served this with Sarah's Rice Pilaf but it was just a ho-hum meal.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 4, 2009

Was quite a bit juicier than I'd anticipated, so I would have served it with a rice dish, but otherwise this was a hit with the entire family and tasted amazing! I did use the smaller bay scallops, thawed and drained, instead and I used ghee (clarified butter) because of food allergies. We had this as a side dish with steaks and fresh corn on the cob...was absolutely excellent! Update: makes even better leftovers with rice!

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Reviewer:

MsChristy

Reviewed: Aug. 3, 2009

A great recipe - bookmarking for serving to guests. We didn't have access to sea scallops and had to use a smaller frozen variety, but it turned out fantastic anyway. (We did use larger shrimp to compensate).

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