5 Reviews of Scallops with Spicy Tomatoes and Fettuccine

From: ellie_

On Jun 22, 2003

This is a really good scallop/pasta dish however the scallops turn light purple when cooked in the sauce. Otherwise the sauce is very good, but I think I may add mushrooms and/or green peppers to the sauce next time I make this dish. Thanks Kim for posting this recipe--a great alternative way of fixing scallops that the whole family enjoyed.

From: Ed&Theresa

On Sep 26, 2006

As a scallop lover this was outstanding, great flavor. Scallops didn't turn purple. Thanks Kim

From: Cluich

On May 13, 2007

I liked this a lot! I used bay scallops, because I like the way the smaller scallops mix with pasta, and they didn't turn purple at all. I do agree with ellie, though, in that I think that mushrooms or green peppers would be a nice addition to make the tomato sauce a bit more robust.

From: AmandaInOz

On Jan 21, 2008

This was a really nice scallop dish. I think the sauce could have been a bit richer in flavour. I'd also be interested in trying the sauce with white wine and white wine vinegar next time. Thanks Kim!

From: susie cooks

On Jun 25, 2008

This is very good. But it did turn the scallops a weird color. I added green pepper as suggested in other reviews and it turned out great. Next time I make this I am going to use a white wine instead of red.