Reviewed: Mar. 11, 2009

Good recipe but I added a few things - little red pepper flake for some zing and added a little butter at the end to make sauce a little more special

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Mary F

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Reviewed: Mar. 8, 2009

A delicious - quick, easy, healthy dinner! I defrosted frozen scallops & leaf spinach in microwave while pasta water was boiling - Then sauteed with garlic, shallots, lemon juice, a few chopped cocktail tomatoes.

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judi

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Reviewed: Aug. 4, 2008

This was okay. Although I really try to follow the original recipe as often as possible, I really couldn't resist some of the top reviewer's suggestions. So, I put a package of fresh baby spinach in the pasta water during the last minute of cooking; sauted fresh garlic w/ sliced mushrooms in 1 T. olive oil, adding the scallops when the mushrooms looked just about ready; used 1/4 c. chicken broth w/ 1-1/2 t. corn starch whisked in; tossed the drained pasta & spinach together w/ the scallops and served with salt, cracked pepper, & freshly grated parmigiano-reggiano cheese. Still needs some tweaking...

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Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 8, 2007

Great recipe, however I did have to doctor the recipe for more flavor. I added butter and sauted the scallops and spinach separately. I didn't add the water as the scallops and spinach both had plenty of liquid. I added parmesean to both and then combined them... It needs plenty of seasoning... but the end result reminded me of creamed spinach with a seafood flair.. My husband loved it! ;) Me too! ;)

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Aimi C.

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Reviewed: Jul. 30, 2006

Just not something we enjoyed.

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SMILIE7

Cooking Level: Intermediate

Home Town: Rosemont, Illinois, USA

Living In: Elk Grove Village, Illinois, USA

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Reviewed: Apr. 16, 2005

This is wonderful! I used fresh spinach and added tomatoes and onions, sauteeing some garlic in the oil before adding the scallops. Really good, and pretty too!

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THEKATESPANOS

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Reviewed: Jan. 17, 2005

I'm giving 4 stars based on the recipe I ended up with--- I added chopped tomatoes (canned) and cayenne pepper, also a lot of garlic powder, salt and pepper. My husband said it needed more sauce and he put a lot of grated cheese on top ;) BUT it was fast, easy & healthy, so I liked it!

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SHINY74

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Reviewed: Nov. 24, 2004

I needed some recipes when I started my low carb diet...this one is great...I just deleted the pasta and had a wonderful meal.

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Angiepestano

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Reviewed: Sep. 16, 2003

I added 2 cloves of fresh garlic (we LOVE garlic) when cooking the spinach. Also added a little chicken broth in place of the water. My husband thought it needed a little more sauce, but other than that, we really enjoyed this recipe. We're always looking for tasty ways to eat more spinach and this works for us.

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Laura Retta

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Reviewed: Aug. 13, 2003

My family said that they loved this recipe. I changed a few things though. I added more lemon juice and olive oil. Also, for a nice texture and flavor, I added slivered almonds. Personally I did not eat this (I'm not a fan of sea food!) but my family did not mention that it was bland. They loved it!

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SHWANKLES

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Reviewed: Mar. 29, 2003

Enjoyed this. Made some changes though. I sauteed sea scallops(halved) seasoned with salt and pepper in butter. Then I sauteed the spinach in olive oil and garlic,fresh ground pepper, added a can of low sodium fat free chicken broth and the lemon juice. Tossed all with the pasta. Yum. Thanks for a new idea for a pasta dish!!!

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Cindy

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Reviewed: Jan. 7, 2003

This was a nice change for a quick dinner.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 29, 2002

I agree that this recipe lacked flavor. I used minced garlic, but next time I would use only fresh garlic and possibly fresh spinach.

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LISAMATTA

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Reviewed: Dec. 16, 2002

I agree, this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis, which helped a bit. I would suggest Not sauteing the spinach - it makes everything too watery. Instead, add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then, just saute the scallops in the garlic, oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again, it will be like this.

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TRUCKERDOO

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Reviewed: Oct. 19, 2002

This is a nice recipe that gives you a full meal in one. But I agree with the other reviewer that it is a little bland and needs some more garlic, salt and pepper. Other than that I will make it again. I had to use canned spinach because that is what I had, so I drained it and it was fine.

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MIGNON1

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Reviewed: Jul. 24, 2002

This was a great, easy way to prepare a quick scallop dish. I didnt have garlic powder and so sauteed fresh garlic and it was great.

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ERIEGODDESS

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Reviewed: Nov. 7, 2001

THIS RECIPE WAS GREAT, I USED IMITATION SCALLOPS AND FOR A VARIATION I MELTED BUTTER AND GARLIC POWDER TO POUR OVER THE PASTA AS A SAUCE, MY HUSBAND LOVED IT. I WILL MAKE IT AGAIN!

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