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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Andrea

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Reviewed: Sep. 28, 2009

Wow! Made it exactly per the recipe...

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Jeff PG

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Reviewed: Sep. 27, 2009

way too much garlic!

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Kara

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Reviewed: Sep. 26, 2009

I made this dish tonight just for me! My male friend wanted marinated pork tenderloin on the grill and I don't eat meat and he doesn't eat scallops...so...since there were scallops in the freezer that needed to be eaten I sacrificed myself (wink)... I have been eyeing your recipe in my recipe box for awhile)! Very easy and delicious. Followed it exactly except I cut the recipe in half and used crushed onion and garlic croutons since we didn't have any breadcrumbs-I used less than what was suggested due to my own preference. Thanks StylinCook! I've been wowed!

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Lovin' Life Foodie

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 26, 2009

This dish was really good. Due to other reviews, the only changes I made was to use 4T instead of 5T for the butter and I decreased the bread crumbs to 1/2 cup (used Italian Panko B/C) and 2T oil vs. 4T. Will make again. YUM.....

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Cora

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Reviewed: Sep. 22, 2009

having made this a couple times, i must say that my favorite way was when i didn't have bread crumbs. i took a bag of croutons and smashed 'em with the back of a pan, and used that instead. a lot of the croutons still kept their shape, and so when they baked in the oven, they became little crunchy pieces of caramelized, sauce-soaking-up toast topping. you don't get that toasty numminess if you just use bread crumbs.

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faifai

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Reviewed: Sep. 21, 2009

Very tasty !!! Will make again. A little rich so I think I'll cut down on the butter a little next time.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Sep. 19, 2009

My wife and I just love these sea scallops.

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Chipper99

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Reviewed: Sep. 17, 2009

my husband doesn't even usually like scallops, but he loved this recipe. I first made while on vacation & didn't have a lot of spices, etc. on hand--our whole group of friends loved it.

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