I made this yesterday for a New Year's party I had and it was a huge hit! I loved the flavor the smoked paprika adds, along with the smokey bacon I used, nice combo.
Thanks for the recipe!

I made this dish tonight and wowed my wife and our friends. We all loved it! I made it with a beef short rib recipe I use and it was an incredible combo.
thanks for this great recipe!

I used fresh nutmeg, which is normally something I enjoy in dishes, such as a wonderful butternut squash ravioli I made up. I did buy fresh pasta sheets from an italian pasta shop and ran them through my pasta machine all the way down to the lowest setting.
I appreciate your help, I'll make this again soon and we'll see what happens :)

Joe,
Not even as much as it called for, I only used 1/4 tsp. The Ragu was delicious, I would use that in other dishes. I'll give it one more try with very little nutmeg and see how it comes out.

I made this dish today and was extremely disappointed in the taste. I also bought fresh pasta sheets instead of making my own, but that wasn't the issue.
I think the nutmeg completely dominated the dish and didn't go well at all with the ragu. I had a couple of friends and family here when I tried it and they agreed.
I guess I would try this one more time without the nutmeg, but for all the work involved, I sure wasn't happy with the result.

I've made this a couple of times now, most recently last night for some guests. It is very simple but has such wonderful flavor. I use fresh pasta and fresh basil from my garden and it comes out so good! Thanks for this keeper!

This is a tough one but I think I'd also say my meat thermometer. I've gotten pretty good at telling when meat is done on the grill, but when I make roasts, the thermometer is awesome! never a dry piece of meat again!

I've served this a few times now with two different Cakebread wines (from Napa). Both were 2005, one is a Sauvignon Blanc and the other is a Chardonnay. Each has been a big hit and seem to pair nicely with the scallops

I just made a similar recipe with beef short ribs that cooked in the dutch oven for 7 hours. They were so tender and the final sauce was outstanding.
I am going to try this one with lamb next week.

I made these last night as an appetizer for some friends and they were a huge hit!
This is definetely going to become the way I eat scallops from now on. The sherry/bacon vinegrette is deliscious, I think I will use it on a red meat, maybe petit filet.
the plating came out great, everyone was thrilled that these babies tasted as good as they looked!