Restaurant quality! I followed the advice of a few others and sauteed my vegetables in olive oil first and then removed them from the pan. Then I added the anchovies in the oil and cooked them down, then cooked the scallops so they could brown. Then I added the cooked vegetables (so the scallops didn't overcook). I served them with Rachel Ray's recipe for Lemon Spaghetti and it was amazing!!

Reviewed On: Aug. 31, 2009