Seared Scallops with Citrus Ginger Sauce

These were delicious and the right blend of ingredients. Did not have scallions on hand, but the dish was super anyway. Very quick and easy.

This sauce is wonderful. Very flavorful. My children were eating it so I cut the red pepper in half. Perfect!! Served it next to rice with asparagus. Just wish there was more sauce.

My suggestion: use rice instead of noodles to better soak up the sauce. The key--as always with scallops--is to get them nice and browned on both sides without overcooking. This recipe would also be good as an appetizer, in addition to being used as a main course.

We used somen noodles instead of linguine - simple and delicious! Served with Warm Asian Noodle Salad.

Absolutely delicious! Followed reviewer's (cjmelt76) recommendation and made it with the Warm Asian Noodle Salad -great combination! I would make again, especially for company, but I would double the recipe to serve with the salad.

Delicious dish. Next time I would decrease the ginger and add more cornstarch to thicken the sauce a bit.

Wonderful flavor! Served along side the Warm Asian Noodle Salad. There was plenty of sauce since I didn't serve it over the noodles.

I followed the recipe but did not like the result. Perhaps the sauce would work for shrimp or fish, but I just did not like it with the scallops. I enjoy the sweetness of a good scallop, and this sauce was not a good accompaniment. I will not make this again.