This delicious seafood pasta makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself.
I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made the sauce with 1 T butter, 1T olive oil, lemon juice, basil, garlic, and chicken broth. I also added in asparagus and fresh tomatoes. And - I used whole wheat pasta. All in all, very tasty. This recipe was a great jumping off point and I still stayed on WW. 1 serving was 6 points. - 06 Feb 2008 (Review from Allrecipes USA and Canada)
Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in before mixing w/ the scallops. I transferred the scallops first to the skillet and began to brown them. After a minute or so, I added the remaining mixture where the scallops were. Once completely browned, I added fresh Asparagus tips. I didn't use as much butter and used extra garlic & basil. I am so excited that my kids loved it! I am certainly going to keep this recipe and play around with other ingredients to add. - 18 Apr 2007 (Review from Allrecipes USA and Canada)
This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written. - 22 Aug 2004 (Review from Allrecipes USA and Canada)