Bay scallops were on sale at Kroger, so I did a search on Epicurious.com and found this recipe. I made it with a little more scallops (almost 3/4 pound). I also used canned tomatoes, which taste much better than fresh this time of year. I got this tip from the book How To Break An Egg: when using canned tomatoes, buy whole tomatoes instead of diced or sliced - I guess they're supposed to taste better - and just take a pair of kitchen shears and cut them up in the can. Voila! I listen to APM's Splendid Table and she recommends either Hunt's, Contadina, or Muir Glen canned tomatoes, so I bought Hunt's since that's what they have at Walmart (yes, I admit, I buy most of my groceries there. When the farmer's markets are in season, I'm all about those, but otherwise you just can't beat Walmart's prices!).
This is an easy, delicious dinner that looks fancy and like it took a lot of work to make. I love seafood and so I was very happy with this one. I actually liked the shrimp more than the scallops but they were both great. I'll definitely make this one again - I'll have to head to Kroger and buy some more scallops while they're still on sale. Best thing about it was that it's not that expensive to make - the ingredients cost about $11-12 to feed four people, and I still have about two servings worth of leftovers.