This was a BIG hit with our family. Clean plates- always nice to see. And wasn't too terribly time intensive. I did use faux butter instead of real butter, but otherwise I followed it precisely. Thanks for sharing this great recipe!

Reviewed On: May 24, 2007

The hubby and I tried this and we loved it. Definitely something that I will be adding to my dinner rotation.

Reviewed On: Oct. 31, 2006

This is a great, simple recipe. I did, however, make some substitutions and exchanges: I changed the Bay scallops to Sea Scallops- and I still thought they were cooked a little long. When I do this again, I will cut it back a minimum of a full minute. I also added green onions and mushrooms to the mix. They turned out GREAT! I also decided to use dried basil instead of fresh. It allowed the flavors to really infuse. I will only use the fresh basil for garnish. As for the tomatoes, I did not add them with the Scallops. I let the scallops cook and added them to the hot pan, but removed them from the heat. They were sweet, but not mushy. My last comment: This dish is better the next day.

Reviewed On: Oct. 18, 2006