i followed some reviews and added a few more changes. doubled the sauce ingredients, but minced one whole shallot and kept the butter the same (1/4 cup). used chicken bouillon cube and 1 cup of water as a sub for the broth. also cooked the scallops right in the liquid. so easy. sprinkled with a tablespoon of parmesean and then flipped them and sprinkled with another tablespoon of parmesean. threw in a half a bunch of fresh chopped parsley for the last two minutes and served with pasta! had to get bread to soak up the rest of the sauce because it was sooo good! thanks!

Reviewed On: May 15, 2009

the marinade was good. i used a mango orange juice, great flavor. i thought the salsa had too much going on. segmenting the oranges was just too much work for what it was worth. i thought it was a little too sweet as well. added red onion and thought that definitely improved it.

Reviewed On: Apr. 29, 2008

I took the advice of the most helpful reviewer. the flavor was very good. i liked the consistency of the salsa better than the puree. i would leave it as salsa next time.

Reviewed On: Apr. 29, 2008