The reviewer gave this recipe 5 stars. This recipe averages a 3.34 star rating.
Reviewed: Oct. 18, 2009
I wanted a scallop recipe that is super diet conscious (no breading, butter, wine, etc), and this was absolutely perfect. I used about 10 sea scallops. In addition to the lemon juice and fresh garlic, I added some Italian seasoning to it. And because I am into sprinking everything with a touch of vinegar right now with my diet, I decided to add a little bit to the small casserole dish rather than butter or canola spray. I will make this often -- my husband and I both loved it, and it cannot get any easier to prepare. Highly recommended. P.S. I think this would work well with extra large shrimp as well, but with less cooking time.
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Cooking Level: Expert

Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
Reviewed: Sep. 17, 2009
This was super easy to make andgreat with rice and a salad. I have only had scallops scampi-style and this was a nice change.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.34 star rating.
Reviewed: Sep. 3, 2009
this was a quick, easy, and very tasty dish - my husband and I enjoyed it very much. I used frozen scallops, and I found the cooking times to be perfect. I served white rice and caesar salad with the scallops. I will definitely make this again!
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Cooking Level: Expert

Home Town: Whitesburg, Kentucky, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.34 star rating.
Reviewed: Aug. 18, 2009
My husband & I both Loved this! Thank you for the recipe. I will make this again!
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Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.34 star rating.
Reviewed: Mar. 20, 2009
I made these, omiiting the additional lemon pepper and replacing with salt and pepper (per the other reviews). I used sea scallops, had to increase my cooking time. The end result were bland, bitter scallops.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
Reviewed: Aug. 4, 2008
Easy, simple to make, yummie!
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Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.34 star rating.
Reviewed: Apr. 10, 2007
Not enough flavor, cooking time was off also.
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Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
Reviewed: Aug. 1, 2006
i made with worthingtons scallops(soy), turned out great.
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Cooking Level: Beginning

Home Town: Brockton, Massachusetts, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.34 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
Reviewed: Nov. 3, 2005
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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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.34 star rating.
Reviewed: Nov. 1, 2005
I must have done something very wrong! The only advice I have is less lemon pepper.
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Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 3.34 star rating.
Reviewed: Oct. 18, 2005
Very bland, even with patting dry the scallops, too much liquid.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.34 star rating.
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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Cooking Level: Expert

Home Town: Southampton, New Jersey, USA
Living In: Cheyenne, Wyoming, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.34 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 3.34 star rating.
Reviewed: Mar. 19, 2005
Hated it. Way too much lemon & lemon pepper.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.34 star rating.
Reviewed: Feb. 6, 2005
Maybe I just messed it up, either way it ended up in the trash. Sorry.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.34 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.34 star rating.
Reviewed: Sep. 28, 2004
This recipe is good but I added grated parmasean cheese to make it even better! Thanks!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.34 star rating.
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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Cooking Level: Intermediate

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