Fantastic! But definitely not diet friendly - to make it a little healthier I cut back the butter to 2 1/2 TBS (I think the full amount would be way too much anyways). A cup of the breadcups also proved to be too much - I only used half for the 16 sea scallops I got to feed a party of two. The flavor was awesome and I will definitely use this recipe again!

Simple, easy & delicious describes this dish. I would recommend using only 2 tbsp. of extra virgin olive oil & 1/2 cup of roasted garlic seasoned bread crumbs

This truly is an awesome Scallop dish. Loved the flavours, did not add the 5 cloves of garlic three were more than enough. Will make this over and over again. Changes would be a little white wine, a little more nutmeg.

Very easy recipes. My first time making Scallops. Made this with Jasmine rice and a side of Zuccini. Added a splash of lemon juice to the entire dinner after it was plated...soo good!

The flavor was good - but for a stronger fish. It totally overpowered the delicate flavor of the scallops.

We tried this for the first time the other night and will definitely be making again. It was absolutely outstanding! After reading other reviews I decided to use Italian bread crumbs instead of plain. I think it added a lot to the dish, but would also be good plain- just depends on the flavor you're looking for. Next time I will only use 3-4 Tbsp butter and only 1/2 cup bread crumbs. Also make sure you allow the scallops to rest in the butter mixture 5-10 minutes. It gives them more time to absorb everything. We served it with Orzo with Parmesan and Basil from this website and fresh cut green beans. Yum!

I didn't care for this at all. I love scallops, and had them fresh from Alaska. The breading was mushy after baking. I guess it tasted ok, but I won't use this recipe again.

My husband and guests loved this recipe. I am not a big scallop fan but they were good. I will make again. They were an easy way to put together an impressive dish.

I think there is a good base recipe here, but I felt there were some problems with this dish. Frist, I would have doubled the garlic. The amount of garlic called for was lost in the dish. I also would have added the garlic to the bread crumbs OR just not used the bread crumbs. I didn't think they added a thing to the dish and there was way to much. If I did the crumbs it would be cutting them way back to 1/4 or 1/2 C and replacing the olive oil with butter and adding garlic salt and pepper. It was easy and ready in a snap. Thanks for sharing.

Fantastic! Easy too. I ended up getting 1lb of smaller bay scallops and this recipe was perfect. I also sprinkled fresh parsley over the scallops before adding the bread crumbs (I also used Italian seasoned crumbs) and allowed the flavors to blend. I'd never used shallot before so I'm assuming it was 2 sections of shallots not 2 whole; it was a little strong. I'll definitely make this again!

This recipe has a nice flavor, but I agree about using less bread crumbs. I also think you can use less butter.

I thought these were good, as did my husband. Next time I probably will try seasoned bread crumbs. I think it would be a good combo with shrimp too.

Extremely simple to make and an outstanding dish for company. It was enough for two with a few left over for a treat the next day!

I made this with my boyfriend on a regular friday night. We wanted something quick and easy. This fit the bill. We used frozen sea scallops. They were a little pricy, but a meal of scallops would cost you double the price for one portion only. I thought the scallops were delicious. We used italian flavored bread crumbs, but I think i'll use less bread crumbs the next time I make it. This would make a good meal or apetizer if you're having guests.

Needed a recipe for a quick dinner, and this one was AWESOME..My boyfriend loves scallops and I have been hesitant to cook them, until this recipe jumped out at me! YUMMY! He loved them..I made the recipe as is, and it was perfect. A keeper for sure.

Simple, flavorful, gourmet! Wow, that was easy and the flavor...my my my! I plated them on a bed of home sliced potatoes cooked in olive oil/butter, garlic paste and bacon bits with toasted almonds! Definitely a keeper! Chef Gela

I've never cooked sea scallops before and this recipe looked good and easy to make. I must say that I was impressed at how delicious and simple it was. My family loved it. I will definitely make it again.

This was pretty good. I thought that the flavors of the toppings kind of overwhelmed the flavor of the scallops. I will definitely make it again-- my sons LOVE scallops-- but I'll reduce the amount of garlic and butter and bread crumbs.

Great flavor! I didn't use the parsley or the lemon. I also think you could cut back the breadcrumbs to 3/4 cup. I did use frozen scallops, but I used cold water to defrost and they weren't rubbery at all. I would have liked some indicator of doneness besides the crumbs getting dark. I'm more of a baker, so I need all the help I can get!

Definitely a keeper! I reduced the serving to one since I mainly just cook for myself. The only change I made was using chopped red onion since I did not have a shallot. If sea scallops were cheaper, I would make this more often!