12 Reviews of Lime Glazed Scallops on Creamy Wasabi Fettuccine

From: Bergy

On Jul 30, 2002

I hope you have tried this by now it is super! I cut the recipe in half - worked. I also cut back on the oil and a bit on the wasabi I didn't want the wasabi to overpower the prawns. Definately use the parmesan. Next time I will use 2% milk and cut back on the butter just for the sake of a few calories. Delicious as usual Dorothy Thanks

From: Donna

On Oct 19, 2002

I can't begine to say how good this is, this is probably the most elegant recipe I have ever made. I am planning on serving this on Christmas Eve, to my inlaws and I can't wait for them to taste it. I followed the recipe exactly, it is exceptional!

From: ellie_

On Aug 12, 2002

Excellent! This is a keeper and plan to make it again. I liked using some ingredients that I never used before, but liked them in this recipe so much that I will definitely use them again. I followed Bergy's suggestion to use 2% milk instead of cream and forgot to add the chives.

From: ChicagoRN

On Jul 10, 2008

This was CRAZY GOOD!!!! I am for the first time dubbing a recipe "restaurant quality". This is it! It's rich, it's creamy, it's loaded with an amazing blend of flavors....it's wonderful. I was a bit skeptical with the list of ingredients. I used wasabi powder and also did a mixture of 1/2 and 1/2 with 2% milk for the cream to cut fat/calories. I added triple the garlic and stuck to the money with the ginger (ginger scares me because it can be quick to overpower a recipe) and I used the optional parmesan cheese. I will cut the amount of parmesan at least by 1/2 next time. It was super rich with the 1/2 & 1/2/Milk mixture with the parmesan. I'll stick with my milk mixture and decrease the cheese a bit. For the first time ever, I didn't change the recipe other than to increase the garlic. My husband couldn't get his head out of the pot and I'm actually surprised there's leftovers. The wasabi was NOT overpowering at all! This was the perfect blend of flavors. A+++++! Thank you for posting! Amazing dish!

From: Just Call Me Martha

On Oct 6, 2002

I thought this sounded so good that I made it despite not having either the ginger or the fettuccine on hand. Otherwise I followed the recipe and served the scallops over rice along with the sauce. It was Excellent!!! And so Easy!!! The lime, wasabi and parmesean is a wonderful combination. I would urge everyone to try this. For those that don't like scallops, I am sure it would work equally as well with shrimp. Definitely a keeper. Thanks!

From: CoolMonday

On Apr 29, 2004

This was a wonderful addition to my dinner party. I didn't use the fettuccini because I was making rice for a shrimp dish. I did make all the sauce and put some in a serving dish on the table. I baked some wonton wrappers in a muffin tin so they were like little baskets and I put one scallop in each basket (they were large scallops) Then I drizzled the sauce on top of all and served on a platter. Everyone loved them and poured more sauce on top. Thanks for a great scallop recipe Derf.

From: Normaone

On Jun 21, 2007

This is outstanding! I made it as suggested and it was a HUGE hit. The wasabi was not overpowering at all and when combined with the ginger the result was delicious, like a dish you would expect to find in a restaurant! Thank you, Derf and all of you who added your comments! They were very helpful!

From: cynthia altizer

On Aug 11, 2004

Oh my gosh, was this good! I had to write my review immediately, as I sit here typing my husband is eating his 3rd helping as he keeps saying \

From: The Queen Bag

On Mar 15, 2007

Honey, we are so grateful for this recipe. We both love scallops, wasabi & pickled ginger. This was an easy and delectable dish & I will make it again and again.

From: Chef #998485

On Jul 23, 2009

We've made this twice now and it was great both times. Highly recommended, especially if you like wasabi or horseradish!