Reviewed: Jan. 5, 2010

Instead of pasta, I made a bed of wilted spinach and artichoke hearts and placed the scallops on top. This is the same meal that I had at one of Seattle's nicer restaurants that cost $175.00 for two. Although not quite as tasty as the restaurant scallops, it was certainly a close second for a fraction of the price.

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Reviewer:

ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 24, 2009

This was a nice, light dinner I made tonight. I added extra garlic, and next time I think I'll cut back on the oil just a bit. Thanks for the recipe, Grace.

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Reviewer:

MBKRH

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Sep. 26, 2009

Delicious! My husband and I loved it! I used rotini instead of farfalle and used fresh basil instead of dried. It was delicious!

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Reviewer:

Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 20, 2009

It had no flavor. As much as I love scallops, I will not be making this again.

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Reviewer:

Lacey

Cooking Level: Beginning

Reviewed: May 20, 2009

I'll definitely be making this again. I'm giving it 4 stars instead of 5 because I had lemon basil on hand instead of regular basil. I'll try it w/ regular basil next time. It was easy to make and tasted great.

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Reviewer:

JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

Reviewed: Feb. 21, 2009

Amazing! I made only slight modifications: - Used orzo because that's all I had - I removed the scallops from the skillet once cooked and used the same skillet to make the sauce. - Added 2 cups fresh spinach and orzo to the sauce. Cooked for a few minutes, then served topped with the scallops.

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Reviewer:

hoosiercookca

Reviewed: Jan. 17, 2009

Excellent! We didn't feel like pasta so just did the scallops. Great meal!

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Reviewer:

Beth

Reviewed: Jan. 13, 2009

My family liked this very much

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Reviewer:

Jay

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Reviewed: Jan. 2, 2009

Well, there was no way I was going to waste the scallop marinade. So, I thawed out a 10 oz box of frozen chopped spinach and squeezed it dry. After searing the scallops, I deglazed the pan with a half cup of dry white wine and let it reduce, then added 4 tbsp butter, the remaining basil and garlic, and sauteed the spinach. Then I added the scallop marinade, and let it cook at high heat to kill any bacteria and reduce...checked for seasonings, then added two ladlefuls of pasta water to make a sauce. Returned the scallops to the sauce to make sure they were cooked through, then mixed with hot pasta and topped with parmesan cheese. Excellent! With the use of the pasta water I did not use more than 1/4 c of olive oil and 4 tbsp butter. Very good.

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Reviewer:

MrsPinky

Cooking Level: Expert

Reviewed: Nov. 19, 2008

I thought this was great. My daughter compared it to a nice italian restaurant that we frequent. I added about a pound of precooked shrimp ( peeled and deveined), along with the scallops. Also, more garlic to our taste. I will definitely be making this again.

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