Reviewed: May 12, 2013

Very good flavors. if your looking for a thicker sauce though. you need to watch the amount of chicken stock, but otherwise very good

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Reviewer:

big

Home Town: Appleton, Maine, USA

Reviewed: Feb. 7, 2013

good. sauce was not thick....maybe some cornstarch or flour before adding scallops

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA

Living In: Dixon, Missouri, USA

Reviewed: Jan. 6, 2013

This was the perfect New Years Eve meal. I added some fresh spinach at the last minute and used Asiago and Romano Cheese. We ate every last drop! So Good!

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Cheryl M

Cooking Level: Intermediate

Reviewed: Sep. 10, 2012

This was yummy. We used butter and olive oil and added artichoke hearts and mushrooms. Doubled the wine and then let it cook off for a few minutes. We threw the scallops in for the last six minutes and then added some green onions right at the end. Served with whole wheat thin spaghetti and steamed broccoli, all in one big bowl. So good, thanks!

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aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Sep. 1, 2012

This was SO DELICIOUS! I halved all but the garlic and scallops and we ate it on the side of green beans without the pasta. There was a bit of juice left over that you'd better believe I'll be soaking up in some crusty bread for lunch tomorrow!

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Reviewer:

Milliechel

Reviewed: Jul. 14, 2012

Delicious! Added fresh mushrooms; thickened the sauce with a little flour mixed with a little milk; used Parmesan and Swiss cheeses, and olive oil and butter rather than margarine. Also used angel hair pasta. I used extra butter and olive oil to be sure to have enough sauce, and I skipped chicken broth and added 2 chicken boullion cubes to the butter/oil/wine mix. This is a restaurant-quality dinner! And I'm talking a decent restaurant. I think it's better than anything I've ever eaten at Olive Garden. My 9 yr old son told me to make it every day he loved it so much! Be sure to not overcook the scallops. As someone else said, you don't need to boil them but rather sautee them.

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Reviewer:

AlexisSweet

Reviewed: Jul. 9, 2012

This was delicious! I did 1 full cup of white wine, and 1/2 cup of chicken broth, added red pepper and oregano and did use the cornstarch to thicken. I also followed the advice of sauteeing the scallops with the onion and setting them aside, adding them again only before serving. I tossed this with angel hair pasta. It was fantastic!!!! Five stars all the way, my favorite way to have scallops yet!

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Prescott, Arizona, USA

Reviewed: Jun. 5, 2012

this was very good...I used parmesean instead of romano...also added chopped fresh tomatoes for taste and color....dont add the seafood until the very end...otherwise it gets too tough...I used sea scallops cut in half and shrimp.....very tasty

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Reviewer:

NANASOOP

Cooking Level: Expert

Home Town: Malden, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

Reviewed: May 1, 2012

very good!!! i did not use cheese to save calorie intake, i added capers and a little squeeze of lemon!! i also used bow tie pasta instead and added zucchini while mixing in the onions and garlic....very yummy and easy. will be make several times again!!

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Reviewer:

nerdis4

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Reviewed: Apr. 1, 2012

This was very good and pretty simple, and my whole family (including very picky 10-year old) liked it. I used another reviewers recommendation to sautee the onion/garlic then add the scallops and sautee them for several minutes, remove the scallops then add the rest of the ingredients to boil the sauce, adding the scallops back in at the end. I think this method helped keep the scallops tender. Otherwise, I followed the recipe and ingredients exactly. This was a good basic recipe, and I'll probably doctor it up a little more next time, possibly artichokes and shallots, and maybe a little crushed red pepper . Thanks!

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