The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 25, 2011
This was pretty tasty and light. I used bay scallops instead of sea scallops which wound up being a mistake. Trust me- splurge on the more expensive sea scallops.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 18, 2011
I am giving this three stars because my guests liked it, but I didn't. A lot probably depends on the freshness and quality of the tomatoes used. A good option if you have vegetarians in your company, since the scallops are easy to leave out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 24, 2011
I used 2 cans of diced tomatoes because that's what I had and used basil oil and olive oil. My husband and I both loved it and will make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Photo by StephanieLeigh
Reviewed: Dec. 7, 2010
Loved everything in this dish! The only thing I did differently was I didn't strain the soup (I didn't want to waste anything). Next time I won't add as much balsamic vinigrette
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Cooking Level: Intermediate

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