Place the tomato sauce, vodka, dill, sugar and lemon zest in a small pot. Gently simmer for 5 minutes; season with salt and white pepper. Cover and reserve the sauce on low heat. Heat a small non-stick skillet over medium-high. Season the scallops with salt and white pepper. Cook the scallops 1 to 2 minutes per side, or until just cooked through. Divide the sauce between 2 plates. Set the scallops on top of the sauce and serve. Garnish with dill sprigs and lemon wedges, if desired.