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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 1, 2008
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!
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Reviewer:

Jwelch
Cooking Level: Beginning
Living In: Estero, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 28, 2008
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
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Reviewer:

Brigitte
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 19, 2008
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.
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Reviewer:

Jeanne
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 11, 2008
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!
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Reviewer:

Mel-Honey
Photo by Mel-Honey
Cooking Level: Expert
Home Town: Walnut Creek, California, USA
Living In: Reno, Nevada, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 10, 2008
The flavor was good - but for a stronger fish. It totally overpowered the delicate flavor of the scallops.
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BCPORTER
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 8, 2008
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!
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Reviewer:

Sammi Rosin
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Cooking Level: Intermediate
Home Town: Aberdeen, South Dakota, USA
Living In: Miami, Florida, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 4, 2008
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.
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R98275
Photo by R98275
Cooking Level: Expert
Home Town: Sitka, Alaska, USA
Living In: Mukilteo, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 16, 2008
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.
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Reviewer:

Dessertfirst
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: May 10, 2008
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.
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SWEETJAM
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Cooking Level: Expert
Living In: Tempe, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 4, 2008
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!
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Reviewer:

CMARTIN650
Cooking Level: Intermediate
Living In: Portage, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 4, 2008
This recipe has a nice flavor, but I agree about using less bread crumbs. I also think you can use less butter.
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Reviewer:

LisaJoy
Cooking Level: Intermediate
Home Town: Chicago, Illinois, USA
Living In: Mason, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 3, 2008
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.
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Reviewer:

grace
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 1, 2008
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!
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Reviewer:

MARCHALL
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 30, 2008
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.
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Reviewer:

Bcakes
Cooking Level: Beginning
Home Town: Montreal, Quebec, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 27, 2008
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.
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Reviewer:

Lilmissbluiz
Photo by Allrecipes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 24, 2008
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
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Chef Gela
Photo by Chef Gela
Cooking Level: Expert
Home Town: Buffalo, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 20, 2008
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.
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Reviewer:

Amor
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 18, 2008
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.
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Reviewer:

NIKALANA
Cooking Level: Intermediate
Home Town: Lewisberry, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 10, 2008
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!
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Reviewer:

Samantha Stevens
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Photo by Piratefrog
Reviewed: Apr. 6, 2008
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!
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Reviewer:

Piratefrog
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Newark, Delaware, USA
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