"It was good even though I messed up a bit. I over cooked the garlic a little leaving it with a slight bitter taste. But I think this actually gave it a bit more flavor. Also, following the suggestions to reduce the amount of pasta, I used 3/4 lb and it turned out a bit greasy. But with this amount, there was a good pasta to broccoli ratio. Nex"

"It is so unbelievably good and easy! Once you have the capers and Marsala in stock, you can make this anytime by just getting salmon and lemon from the store (I grow my own rosemary). Plus it is easy to make any number of portions. I know I'm going to be making this at least once a week."

"The garlicky spinach really does it for me. As a quick meal or snack sometimes I don't make the sauce, but instead I lightly brush Hoisin sauce (sweet asian bbq sauce) on the scallops after they are seared. ""

"This recipe is fantastic. I think the key is cooking the onions really slowly. For those who don't love onions, I think that cooking them over low-medium heat for about 20 minutes really mellows out the flavor.

I have made this dish several times as is and then tried several variations such as adding potatoes instead of zucchini, and sometim""

"I love this recipe. I made it for the first time last week and I'm making it again tonight for a cookout. It was a bit watery/greasy so I am going to try some of the suggestions below. "