Reviewed: Mar. 10, 2011

Add extra garlic and a bit of basil and it's one of my fave dishes!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Tobey

Cooking Level: Expert

Home Town: Eastport, Maine, USA

Living In: Machiasport, Maine, USA

Reviewed: Jun. 26, 2010

I read where others felt this was bland so I started mine with sage butter and put in a large sliced clove of garlic, the only other change I made was I used chicken broth instead of water and of course added more lemon simply because I love lemon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lmk

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: May 18, 2010

edible but kind of bland. I even added different spices here and there, but I am going to give it another shot another time when I can afford to restock up on scallops

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sundropkisses

Cooking Level: Beginning

Living In: Aiea, Hawaii, USA

Reviewed: Mar. 5, 2010

Jazzed this up with lots of mushrooms and fresh garlic.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cutestuff789@yahoo.com

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

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mary F

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

judi

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...

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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! ;)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Aimi C.

Reviewed: Jul. 30, 2006

Just not something we enjoyed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SMILIE7

Cooking Level: Intermediate

Home Town: Rosemont, Illinois, USA

Living In: Elk Grove Village, Illinois, USA

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!

Was this review helpful? [ YES ]
36 users found this review helpful