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This was easy, however, I feel it contained too much evoo and not enough wine, so I reversed the quantities. However it was bland so I added the liquid from cooking the scallops added more wine, salt and pepper and sicilian spice. I feel it would benefit from browning the garlic in butter and then chopping. Since we are not able to acquire arugula in this remote area I substituted spinach. Please taste as you go, so you can layer the flavors that mean something to you. This is a great beginning.

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JackieKruel June 10, 2014

Far too much olive oil. That's all I tasted when I cooked this. When I try it again, I intend to use just enough olive oil to saute the scallops.

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birdnerd June 07, 2010

Thank you for posting this delicious and very easy-to-make dish! My garlic cloves weren't very large, so I used 3. Because I did not have arugula or white wine, I had to use chicken broth and chopped fresh basil to taste. We also topped the dish with fresh parmesan. YUM -- It was fabulous! I know the recipe will be great as written, so I am giving it 5*.

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Mareesme June 02, 2010

amazing recipe! The only change I made was to use chicken broth in place of white wine. A definite keeper!

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mandagirl March 31, 2010

Yum! I only made enough for one serving because I was cooking roast lamb for Little Miss (DD) and Hubby (I don't eat red meat). I did a little short cut and cooked the scallops first in a the same pan as the garlic/wine/lemon juice just to save wash up time. I also couldn't find baby arugula or rocket, so I used baby spinach and also used non alcoholic white wine. I topped it off with a handful of Parmesan cheese. Thank you so much Katanashrp for posting your recipe.

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Chef floWer March 15, 2010
Garlic Scallops With Angel Hair Pasta