Very tasty. First time 'by the book,' the next time tweaked by the addition of shrimp, sherry & more garlic. In both cases, I used 'previously frozen' scallops. In the second, I poured off the broth and reduced it in a separate pan by about 75% to concentrate the flavor & thicken the liquid. Then I added the sherry, cream & lemon, quickly blending it before returning to the main pan & finishing the dish. The thicker sauce, as tweaked, makes it close to a '5' - certainly 95%. I will greatly increase the fresh herbs next time (especially the basil); their flavors are overwhelmed. The basil is an outstanding addition.
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Very tasty. First time 'by the book,' the next time tweaked by the addition of shrimp, sherry...