4 Reviews

Made this for dinner, very nice! For me I halved the mushrooms because I'm not a big fan, I used some mixed gourmet mushrooms, since I wasn't sure which ones were in the recipe. I had four different types all cut up finely. I also felt like there wasn't enough butter to cook the mushrooms in, so I did end up putting a bit more in. I was unable to access the aragula, so I used something called landcress, which is a relation to watercress, only had about 1 cups worth of green matter, which is a shame, but what can you do? Finally I didn't have any truffle oil, so I just sprinkled a little more olive oil on at the end.

We really enjoyed this recipe, I'm looking forward to being a little more true to it next time around, however I was happy with my quantity changes.

Thanks for another lovely dinner Papa D.

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Satyne January 31, 2013

Made this for a dinner party and it was a hit! Easy and looks and tastes fabulous!

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CIndytc March 15, 2012

I am so enjoying this right now! Unlike the previous reviewer, I loved the arugula and actually increased the amount called for! Such a nice lemony peppery taste to the arugula! I used small bay scallops, and didn't halve them. This is so quick and easy to make.....don't know why more people haven't made this. Made for Photo Tag Mardi Gras Special!

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breezermom February 24, 2012

This is an excellent recipe!! The only changes I would make in the future is to add more salt and substitute fresh basil instead of arugula. I used half basil and half arugula this time around, and I think the basil adds just a bit more complementary flavour than arugula. More people should give this recipe a try!!

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walshie November 13, 2011
Pappardelle With Scallops - Guy Fieri