Reviewed: Aug. 11, 2009

This was very good. I left out the peppers because I don't like them, and I used lemon pepper pasta. Delicious!

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Reviewed: Jun. 17, 2009

Easy delicious recipe. Scallops were tender & flavorful. Went well over a nice simple jasmine rice recipe by Brian, I'll be making this one again & it was well liked by all

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chibiharuka

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Reviewed: Jul. 4, 2008

Just like another reviewer, I pan seared the scallops and then added the mixture to the pan (with fresh basil, since I had some). I would agree that the sauce that goes over the pasta needs more garlic.

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Lisa from NJ

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Reviewed: May 9, 2008

Tried, wouldn't try again.

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KathleenC

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Reviewed: May 3, 2008

This was an excellent and easy dish. I agree with previous comments from others that I do not care for dill so next time I will omit that from the recipe. Everything else was spectacular!

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Cassan

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Reviewed: Apr. 27, 2008

I made this last night sized down for two servings. My wife loved it. I added a little more wine and only dusted the scallops with flour, served it over angle hair pasta with a side of Strawberry Spinach Salad, also from this site. A very nice dinner.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: Apr. 14, 2008

I was rather disappontined with this recipe. After reading the reviews I was looking forward to a wonderful scallop recipe and this is not a great one. It did have a very bright taste, due to the lemon juice, but I gess I prefer to have a good sear on my scallops and with the flour coating it made it a bit of a gooey mess. I would recommend grilling or BBQing to get that nice crisp out coating and leaving off the flour completely. Then adding the scallops back into the wine/lemon reduction. I used dried dill which might have been a mistake too. All in all it was OK, but not a stellar recipe.

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Lee

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Reviewed: Apr. 13, 2008

Very good recipe. Very easy ... it did take a little longer to make than the directions stated.

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Tiffany

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Reviewed: Mar. 25, 2008

Very good. Lemon did not overpower..

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Barry

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Reviewed: Mar. 8, 2008

Fantastic! The scallops were perfect and the sauce was amazing! I did add more wine and vegetables and substituted red pepper for green, but all in all this would and could be great the way it was (I just don't like green peppers). From all the happy people at this home-- THANKS!

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Feb. 12, 2008

My husband loved this.

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JNMEJIA

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Reviewed: Jan. 28, 2008

I made this recipe with basil instead of dill. It was good and easy to follow. I would recommend using a different type of oil (I substituted canola half way through cooking the scallops) because the olive oil was burning up too fast. I also added some garlic at the end because it was a little bland for my taste; next time I will add it when I cook the scallops.

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gina51283

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Reviewed: Aug. 28, 2007

I made this for dinner last night and between my husband, uncle and myself, we wiped it all out. It was delicious. I followed the recipe as written except added a little more lemon juice because I did not have and lemon zest and used dried dill instead of fresh. Made some Parmesan and Herb Angel Hair Pasta and green beans with bacon bits and had a delicious and quick meal.

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Pat

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Reviewed: Aug. 8, 2007

I used half scallops and half shrimp just for variety. Served it over orzo. Delicious Dish! Thanks :)

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Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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Reviewed: Jul. 14, 2007

Great over Rice A Roni Garlic & Herb Angel Hair Pasta! Can easily sub. in other veggies! Really good recipe!

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jody1

Cooking Level: Expert

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Reviewed: Jun. 4, 2007

Fantastic! Instead of dill, I used 1/2 tsp. oregano and 1/4 tsp. basil. I did not have green pepper and so added chopped broccoli and small pieces of spinach. Plus, I had some shrimp on hand and put a few in. Definitely will make again.

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Jackson

Cooking Level: Intermediate

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Reviewed: May 26, 2007

Awesome. I substituted two whole/chopped tomatoes for the cherry tomatoes, and used about 1/2 tsp dried dill. It needed salt, so next time I think I'll replace the green pepper with a TBSP of capers. Also, I used the ocean scallops (so it takes longer to brown) and like others omitted the zest with no problem.

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RFmom

Cooking Level: Expert

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Reviewed: Nov. 12, 2006

Scallops are one of my favorite foods and I've easily made this recipe 20+ times. I don't put the green pepper in and make it with the tomatoes only sometimes. I think I probably use more wine (don't really measure anymore) and boil it hard for awhile. The recipe is great as is but is also very flexible. If you don't feel like zesting, just use juice. Not in the mood for dill? Don't use it. Note on the dill: I tend to use dried just because it's what's on hand. If you use dry, you do have to decrease the amount - dried herbs are more concentrated than fresh.

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RAVEN321

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Reviewed: Oct. 13, 2006

Overall a great recipe, but we had to modify. The amount of tomatoes was not enough (only 1 cheryy tomato per person). We quadrupled the amout of tomatoes and used 1/2 onion and 1/2 bell pepper and it was perfect.

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WILDLIND

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Reviewed: Apr. 1, 2006

I used dried Dill and there was way too much of it. I will have to cut the amount down if I make it again

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AmyK

Cooking Level: Beginning

Home Town: Slinger, Wisconsin, USA

Living In: Tremonton, Utah, USA

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Citrus Scallops II

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