Yummy yummy yummy... If not a wee bit basic. I used regular old salt-filled ingreds, and it was a hit with the fam. Good stuff!
Delicious & healthy--how can you lose!! Didn't want to pay the price for shallots so I used the white of green onions. Also used the diced canned tomatoes and sauteed some fresh mushrooms as suggested by others. Fantastic Mille, thanks for sharing!
This recipe was very tasty, and very simple to make. The only thing I do is add a little bit of corn starch to the scallop mixture to make it a bit creamier.
Made this tonight for dinner - very good!! We think next time we will drain the tomatoes as it seemed to make it a little watery. Maybe add some parmesean cheese...
This recipe definitely deserves 5 stars for ease! I added some chopped bacon to the garlic & shallots, and followed the rest of the recipe exactly. Thank you so much for a wonderful post that I will certainly use many times!
nice simple fare with a great taste. I threw in a splash of white wine at the end and served it over whole wheat linguine with a grate of Reggiano on top. Really nice. Thanks Mille
This was excellent! It even got 5 stars from my husband which is no easy feat! Super simple to throw together on a busy night, or gourmet enough to serve to guests. I used diced tomatoes with garlic and onion in them, and for the tomato sauce I used one with basil and oregano in it. Otherwise I made as stated. The scallops just melt in your mouth! Next time I might try some of the additions others have mentioned in their reviews.
Simply fabulous. I added crimini mushrooms and a squeeze of lime over the bowl of pasta/scallop mix. I wish I had some salad for it, but I enjoyed it with a piece of french bread and a glass of cabernet sauvignon. I also used bay scallops instead of sea scallops.
This was delicious. I also added some mushrooms and cut back just a bit on the basil. My husband said it was every bit as good as anything you could get at an Italian restaurant!