This is a delicious and easy way to prepare scallops, which can often be a bit daunting since they're so delicate. No worries - just a flash in the pan is all these scallops need!
I didn't like it. I felt I had to go back and apologize to the scallops. - 14 Apr 2018
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. - 12 Nov 2006 (Review from Allrecipes US | Canada)
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! - 08 Mar 2008 (Review from Allrecipes US | Canada)