Easy and delicious. My husband had thirds. Spices are lovely in the just the right amounts. One thing, though -- it's a lovely peach cream color, but without variation. Needs to be served with something deep, dark green -- broccoli or romaine or asparagus or green beans. You know. And sprinkled with a little choppped, flat-leaf parsley. What a great dish -- thanks so much!
This was very very good. An easy weeknight dinner!
This was too bland for our tastes.
So good! I didn't have any nutmeg or penne, so I improvised with ground ginger and angel hair pasta. I added a few extra dashes of cayenne and a spritz of fresh lemon juice after I plated it. Loved it! Will definitely make again and again!
I had never cooked scallops before so thought I would give this a try. My family went crazy over it. This is definitely something that I will fix again. I did add some enoki mushrooms to the recipe. I cooked them with the scallops and it was an extra added treat to the wonderful recipe. KUDOS to you for submitting the great recipe.