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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Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

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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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Michelle

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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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calla

Cooking Level: Expert

Home Town: Whitesburg, Kentucky, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2009

My husband & I both Loved this! Thank you for the recipe. I will make this again!

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Erica

Living In: Louisville, Kentucky, USA

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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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Caseyj610

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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: Denver, Colorado, 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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SHERIDANSMOM

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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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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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Amber's Devils on Horseback

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