Pappardelle with Scallops
Show: Guy's Big Bite
Episode: Flavor Magnets
Rate This RecipeRead users' reviews (44)
- Recipe categories: Vegetables, Arugula, Shellfish, Scallop,
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Average Rating:
Total Reviews: 44
Showing 11-20 of 44
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By bsktgal28
OH
on March 28, 2011
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Yummy! Changed a few ingredients.... used spaghetti, instead of mushrooms(kids do not like shrooms used carrots, but we agreed broccoli would be better. Spinach instead of arugula, and a bit more olive oil instead of truffle oil.Will have to get truffle oil for next time. I cut down the use of the red pepper flakes, and added bacon. My kids cheered! My hubby doesn't like scallops, but my kids thought that next time we could use shrimp! Leftovers is my lunch tomorrow, lucky for me! This recipe is now a fav in our house!
By Whata Cook
on March 09, 2011
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This is a wonderful recipe. I used spinach instead of arugala, and added shrimp with the scallops. WOW, this was a great recipe. I will definitely make it again.
By Sarabellah
on January 25, 2011
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Scrumptous! Changed nothing although I will use a little more arugula next time! A great truffle oil is a Must and I all but licked the plate!
By mishamax
on December 26, 2010
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Great recipe, I used bowtie pasta as that is what I had and also added some bacon bits based on some other reviews. Delicious!
By sow
McAllen, TX
on December 19, 2010
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I had all the ingredients on hand, and was looking for something a little different to use scallops. First of all, I would never cut U-10 diver scallops in half. What a waste! Sear them, whole, in a half mixture of grapeseed oil/butter. 3 minutes one side, 2 minutes after flipping. I found this a little on the bland side, but increased the red pepper flakes and garlic. We didn't care for the oil-centric sauce, so in the future I think I would give it at least a splash of cream/half&half, and maybe use a little bacon as well. A basic recipe that would improve exponentially with a few tweaks.
By karamehl
on October 27, 2010
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Just perfect- not too heavy, not too light. Amazing flavor, and really easy to make!
By lmbew
Jamestown, RI
on September 08, 2010
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This is a very flavorful recipe that is easy to prepare. My whole family loved it. I bought the scallops and then searched the FN site for a recipe. I did not have arugula on hand so I subbed spinach which worked well. I also do not have truffle oil as a staple but would love to use it next time. I added some bacon too which was a big hit with everyone. This recipe is a definite keeper.
By yachtgirl_12686248
Lake Stevens, 87
on July 01, 2010
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Love this dish, used bacon bits instead of truffle oil. turned out great. Someday I will spring for the oil. But still loving it...
By eamanda_9055185
Chapel Hill, NC
on June 22, 2010
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I am a college student with limited funds, so when I saw truffle oil that was $17 I knew I could not buy it. Instead, I tried to find something that has a meaty flavor but is much less expensive. I used a few dashes of Worcestershire sauce that I already had in my fridge and it was great! I'm know it isn't quite the same but it added the roundness to the dish that it would have been missing had I not used anything!
By aristeian_12148921
New York, 72
on June 15, 2010
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also TJ's has a good quality truffle oil for a reasonable price $6-$7 bucks i think. i got a small bottle from whole foods a long time ago and use it sparingly. it is SO worth the investment.