Wow! Very Delicious, I've been having a hard time to find just the right marinade and have tried quite a few. This one is the best so far, my husband and I loved it. Just in time for BBQ season :) PS I've made this twice now, the first time I just wisked it all together and the second I liquified it in my blender..the blender was better seemed to thinker it up into a pastier consistancy. Thanks for the great recipe!

Reviewed On: Mar. 24, 2009

Wow! This was really tasty, just enough tang to make it truly unique. I just did a couple of things differently, my husband and I are not fans of tomato chunks so I liquified the canned tomatoes in the blender (there was no need to add the water that was called for as this made it liquidy enough). I also added a splash of white wine. The Chicken was soooo tender in here, oh and I added Mushroom. I will definitely make this one again i'm just trying to think how I might be able to thiken it up a little. I'm even considering adding this with my reg sauce next time I make a lasagna just to give it a different taste. Thanks for the Recipe!

Reviewed On: Mar. 24, 2009

I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter.

Reviewed On: Mar. 18, 2009