Agree that the scallops were good but the pasta was bland.

I really wanted to like this because we love scallops. I tasted the scallops after cooking them and they were delicious. I have to say though that there is way to much oil in the sauce, and it was kind of bland. I will probobly make the scallops this way again but serve them with a rice dish and vegetable.

This recipe was okay but to be fair, I did change a few things. I messed up and added the dried basil to the mixture. I cut back on the amount of basil because I added fresh basil from my garden toward the end of cooking. I also added some tomato and some shrimp. I cut back a little on the butter & oil and served with grated parmesian cheese. It was very easy to make and resulted in an "okay" meal but not anything we raved about.

Okay, I made quite a few different changes. First off I totally omitted the oil, and I only used 6 tbsp butter. I cooked the scallops in the juice of one orange and one lime (I hate the taste of fishiness). Once those had cooked about 3-5 mins I drained all but about 1 tbsp of the juices off the scallops (just eyeball it) put it back on the stove and then put your basil and I added 1 tsp of garlic powder and onion powder. Let the rest of the juice cook off and then add the butter sauce. Once that is coated I add about 2 1/2 cups of broccoli. (It is wonderful with this dish and I always use fresh ingredients where possible) but then you cover and let simmer for about 5-8 mins or until the broccoli is done but not wilted. I also prepare an alfredo sauce while this is simmering. I think it cuts down the greasiness and adds a little something extra. (you can make low fat sauce as well just use no fat milk and the healthy butter if there really is one :) ) but once it is all done I have the pasta in the same pot as the scallops/broccoli and add the sauce to the pot. It is most definitely a huge hit with my husband and he eats until he is miserable and has done that each of the four times I have made this dish. I know this is long but I hope that someone enjoys this as much as my family and I have.

This was great! I did add spinach and a few fresh mushrooms at the end- just to add veggies! Great flavor!

After reading some of the comments about the lack of flavour, I decided to add a hot pepper just in case. It turned out really great. I did reduce the oil and butter a bit though. I also decided to go with sea salt. Very quick and easy.

We didn't really like this recipe. It just didn't have much flavor.

This wasn't bad. We enjoyed it, but don't know that we'll make it more than a few times a year.

This was just ok. I cut way back on the oil and butter and it was still to fatty for us. I added fresh spinach and orange bell pepper for nice flavor.

This recipe was great! My family loved it! I did add asparagas, one yellow pepper, and some grape tomatoes sliced in twos the last few minutes of cooking the scallops. My family said it was fresh, light, and very tasty! Next time I think I'm going to add oregano to it too. Thank you so much for an easy and wonderful recipe.

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.

I tried this recipe tonight.Thought it was terrific. I had planned it for two, but we had unexpected company for dinner. Only had enough scallops for 2, so I had to supplement with shrimp. Other than that I followed the recipe almost to the "T".I sauteed spinach in the pan I cooked the scallops and shrimp in an added that to the pasta.Will definitly use this recipe again,with maybe a bit more garlic,(just our pesonal taste)

I enjoyed this! I made couscous instead of pasta, didn't include any butter in the recipe, added shrimp (in a 1:1 ratio with the scallops), and included a light sprinkling of red pepper flakes on the seafood while it was cooking. I also spritzed lemon and lime juice over the seafood as it cooked. I didn't find it bland at all (as other reviews seemed to) and will definitely be making this again. Quick and easy: just what I like to cook. :)

I cut down the oil and the butter, and increased the garlic and basil, but it was still too oily and bland.

I would give this recipe a 4, but my husband thought it was too bland. The pasta itself was too olive-oily for him. The scallops were fantastic.

Not bad, but a little too much butter and olive oil. Pro: Quick and easy and doesn't require hard to find ingredients.

Delicious! I made this for a dinner party and it was a hit. The scallops keep their flavor and are not drowned out with over seasoning.