Reviewed: Apr. 3, 2012

It was very good!!! I used clams and crab instead.

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Reviewed: Feb. 12, 2012

Everyone loved it! I added more chili flakes and used jumbo prawns (no scallops at market). I drained off some of the excess sauce to try and shave off a few calories. Wishful thinking? Will do it again for sure!

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VenturaNicole

Cooking Level: Expert

Home Town: Ventura, California, USA

Reviewed: Feb. 7, 2012

the whole family loved this! I did cut the butter and oil in half and I added clams since using the clam juice. Other than that, everyone was really happy.

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Heather

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 30, 2012

Very good recipe...I changed it up a little and added backfin crab meat....so good!!! Thanks for the recipe.

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Tricey Baker

Reviewed: Jan. 5, 2012

I substituted white wine for the clam juice because I didn't have any, and I used more sun dried tomatoes, because I love them. This is a yummy recipe! A definite keeper!!!

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ANNAJAM

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Palm City, Florida, USA

Reviewed: Dec. 25, 2011

good recipe, make sure use lots of lemon zest. Makes all the difference. Also rinse scallops. follow suggestion to use cream. Also all that fat not necessary.

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Marianne

Reviewed: Oct. 26, 2011

This is a awesome recipe. The only changes I made were adding the clams along with the clam juice and thickened the sauce with a little flour. I will make this again and again.

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Summer Lynn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Oct. 9, 2011

This recipe was so delicious I honestly wouldn't change a thing. I made it for my family of 5 and they ate it ALL! This is definitely going to be made again.

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Nina

Reviewed: Sep. 28, 2011

I hesitate to review this because I didn't make it exactly the way stated in the recipe due to ingredients I had on hand. That being said, I would imagine it to be a good, basic recipe but nothing that would be extraordinary. Used fresh lemon basil in place of the zest and that gave it a fresh flavor but I can see it being brighter with the zest. I'll try it again the right way and leave a final review.

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Reviewer:

VALENE

Reviewed: Sep. 8, 2011

This was so good! I made this as written and the only thing I would do differently next time is to cut the olive oil and butter down by at least half. It was a little to greasy to us but the flavor was out of this world.

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