Really, really good--I would have actually added more dill, and we loved smoked salmon so we didn't think it was overpowering at all. A little labor intensive, but not difficult work. Cooked up beautifully and is easy to eat. The magazine recommended pairing it with champagne, but I'm not sure what side dish(es) I would serve it with it; ours are a little dry so we're eating them with plain yogurt.
Soy Citrus Scallops with Soba Noodles
