I made these scallops tonight for dinner and served them alongside some lemon spaghetti (Rachael Ray's recipe). The end result was pretty darn good, but if I were to make them again, I would change a few things. My DH over salted the scallops (which isn't the fault of the recipe), but I mention it as a point of caution because scallops are pretty briny to begin with (plus if you're using salted butter, this will add to it); so be careful of the amount of salt you use. Secondly, we used panko instead of regular bread crumbs and we found that it was just too much bread crumb for the amount of scallops (1 lb which is about 16 medium/large scallops). Next time, I would reduce the amount of panko to 2/3 cup. Lastly, 5 Tbsp of butter is too much, you could easily cut this in half and still get the buttery flavor (especially considering the olive oil used on the bread crumbs).
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