Reviewed: Aug. 4, 2008

Easy, simple to make, yummie!

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mujo77

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: Apr. 10, 2007

Not enough flavor, cooking time was off also.

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luckiangelgurl

	Home Town: Memphis, Tennessee, USA
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Reviewed: Aug. 1, 2006

i made with worthingtons scallops(soy), turned out great.

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Rob

	Cooking Level: Beginning Home Town: Brockton, Massachusetts, USA Living In: Paducah, Kentucky, USA
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Reviewed: Feb. 22, 2006

As stated before, this recipe was entirely too lemony...I cut it with white wine as well, and it didn't help. Sorry..

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This recipe was nice and light. After baking the scallops for a few minutes, I drained them. Then I added the ingredients. As some of the reviewers found it to be too lemony, I used regular salt and pepper instead of lemon pepper and squeezed in a little less lemon juice.

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linda

	Cooking Level: Intermediate
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Reviewed: Nov. 1, 2005

I must have done something very wrong! The only advice I have is less lemon pepper.

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BUGGYX2

	Cooking Level: Intermediate Living In: Knoxville, Tennessee, USA
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Reviewed: Oct. 18, 2005

Very bland, even with patting dry the scallops, too much liquid.

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angela


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Reviewed: Oct. 8, 2005

Not Good at all! I did everything the recipe stated and it took a lot longer than 10 minutes to cook, Way too much lemon juice!

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GAILANDERIC

	Cooking Level: Expert Home Town: Southampton, New Jersey, USA Living In: Cheyenne, Wyoming, USA
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Reviewed: Apr. 24, 2005

Although I love lemon pepper and use it in many recipes, 2 Tbl is a bit overpowering for the delicate tast of scallops. Further, whenever I've seen or ordered "Angels on Horseback" when dining out, they are scallops wrapped in bacon, lightly seasoned and sometimes served with a side of bernaise sauce. this recipe should be relabeled "garlic/lemon scallops".

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JANIEKKK


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Reviewed: Mar. 19, 2005

Hated it. Way too much lemon & lemon pepper.

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MUSQ91


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Reviewed: Feb. 6, 2005

Maybe I just messed it up, either way it ended up in the trash. Sorry.

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TRUSTYSHELLBACK


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Reviewed: Jan. 19, 2005

I found this recipe a nice change from the often heavier recipes that use scallops. My husband thought it was a bit "too lemony" and next time I will substitute white wine for the lemon juice. I served it with wild rice and peas.

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NSJOLIN

	Cooking Level: Intermediate
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Reviewed: Nov. 12, 2004

Pretty good recipe. It was somthing different as far as scallops go. I had to add white wine to cut down on the lemon taste.I will use again in the future.

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LASALLE21


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Reviewed: Sep. 28, 2004

This recipe is good but I added grated parmasean cheese to make it even better! Thanks!

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TINYANT1

	Cooking Level: Intermediate Home Town: Birmingham, Alabama, USA Living In: Denver, Colorado, USA
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Reviewed: Jul. 5, 2004

I did not like this recipe due to its sharp lemon taste which was overwhelming. I would cut down on the lemon juice significantly.

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ASH_PDX

	Cooking Level: Intermediate
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Reviewed: May 23, 2004

My husband and I did not like this. It was too lemony, we will not make it again.

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PAMELA39


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Reviewed: Apr. 19, 2004

This recipe is very different. I loved being able to make something new. It tasted very good.

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LUVEY


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Reviewed: Feb. 9, 2004

I found this recipe tasteless and unappealing. I wouldn't choose to make it again. Instead I reccommend a buerre blanc sauce which truly compliments the scallops, although it is higher in calories.

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Amber's Devils on Horseback

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