Reviewed: Nov. 1, 2008

I made this last night for supper and it was fantastic! My husband wants me to make it again tonight because he ate the left overs for a midnight snack so there isn't any left.

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Kira

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Reviewed: Oct. 14, 2008

This was super quick, easy and delicious. Next time I would add a lot more garlic and maybe even a tablespoon or two of fish oil. I just used mixed asian veggies I had on hand in the freezer, and chicken bouillon in place of wine and broth, but my bf loved it and it really was amazingly quick and easy. i omitted all oils and just sprayed the pan with cooking spray to make this a very low calorie dish. best recipe i've found for scallops yet.

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YONDERBOY777

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Reviewed: Apr. 11, 2008

I made the recipe as written with the exception of cutting back a little on the soy sauce. I thought it was a little too sweet, and next time will eliminate the sugar.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Jun. 15, 2007

LOVED this recipe, instead of sprinkling sesame oil on top I added it to the mixture.I left out the salt. Soy sauce and chicken broth have enough salt. My boyfriend was very pleased it reminded him of something you order at a restaurant! Definitely a keeper!

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