Reviewed: Nov. 7, 2009

Very Very tasty, & well seasoned. Used Panko bread crumbs for a crunchier texture!

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Jellybean69

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Reviewed: Nov. 7, 2009

Delicious.... I prepared them baked and seared. Very tasty either way.

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Linda

Cooking Level: Professional

Living In: Helena, Arkansas, USA

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Reviewed: Nov. 6, 2009

Loved, loved, loved this recipe! If you are looking for a quick, sure-fire scallop recipe this is the one. I prepared exactly as directed, garlicky, flavorful, delish. Next time I will put the finished product under the broiler for a few seconds to really crisp up the breadcrumbs. Squirt a little lemon juice over before serving. A winner!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 1, 2009

Quartered mushrooms and baked them along with the scallops. Served over couscous. Would definitely make this again.

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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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Reviewed: Oct. 30, 2009

I used more breadcrumbs than called for and a little more garlic. Turned out to be just what I liked and we ate leftovers for 3 days!

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pwrplantgirl

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Reviewed: Oct. 29, 2009

This should be served in the finest restaurant, exceedingly tasty.

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Gail

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Reviewed: Oct. 24, 2009

This was delicious! I used 2 or 3 shallots, a bit less butter, and Panko breadcrumbs. Had lots of flat leaf parsley from the garden, so sprinkled that on generously. I'll definitely make them again.

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FRIKADELLAR

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Reviewed: Oct. 17, 2009

These scallops were wonderful. I used less scallion but other than that followed the recipe perfectly and was so pleased. My dinner guests were pleased too. Make sure you use fresh scallops from a good market.

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khenshaw

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Reviewed: Oct. 15, 2009

I just finished making this recipe along with a steak and rice pilaf and acorn squash....absolutely perfect....my husband called the meal better than a restaurant....I changed only two things....I used two large garlic toes instead of 5 (it was just right for our tastes...and my husband is Italian) and used 1/2 an onion because I didn't have any scallions.....please try this...it's so nice to bake them instead of having to sear them and fuss with them. They are baked and delicious while you are preparing the rest of the meal. Thanks, Styin

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maureendi

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Reviewed: Oct. 12, 2009

I have never made scallops before so when I found scallops in the back of the freezer I knew I had to find a great recipe to go with them. Little did I know that this recipe packs a huge punch! Not only can a cook find all the ingrediants in an average kitchen but the recipe is simple to exicute. When the scallops came out I had one taste and just about died. They were SO good. I have yet to stop talking about the great scallops I made.

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KatieTortuga

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Reviewed: Oct. 11, 2009

Amazing! Great comfort food. The nutmeg adds just the right spice.

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Gina S

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Reviewed: Oct. 11, 2009

I thought this was really bland - not necessarily the fault of the recipe. I may just not be a scallop person.

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Jamie

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Reviewed: Oct. 9, 2009

I will probably stick to pan-searing scallops or adding them to pasta. This just kind of covers up the scallop-ness. And I felt the garlic was too much.

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Lauren

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Reviewed: Oct. 7, 2009

Fantastic, but didn't need the topping. Will make again and again w/out the topping. Had noodles w/white sauce on the side. Of course, some people just put the scallops on top of the noodles/sauce and they were VERY happy people!

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Oct. 6, 2009

This recipe was ok. My husband and I truly enjoy the delicious taste of scallops themselves and found the ingredients too overpowering. My husband actually said that he did not like this recipe at all, but I thought it was ok. I will not be making this again.

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amber

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Reviewed: Oct. 3, 2009

This recipe is fantastic! It's a keeper – I'll make these on a regular basis. Made it exactly like the recipe called for, no changes. Perfect.

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Kat

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Reviewed: Sep. 30, 2009

I don't even like scallops, but I fixed them for my husband's 40th birthday dinner (per his request), and they were FABULOUS!!

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Heather

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Reviewed: Sep. 29, 2009

I made this recipe with scallops and it was good, but when I made it again with haddock it was so delicious. For some reason it just enhanced the haddock much more than the scallops. Very easy to throw together too.

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