The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 17, 2009
Way too much garlic and olive oil. Overpowers the natural great flavor of the scallops.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 14, 2009
I'll make this dish again. Very easy and tasty. Since I made a change, I rated it as a 4 star recipe. I used one large clove of garlic. That was just enough to complement the scallops. Five cloves would have been way too much. I used crushed cracker crumbs since I didn't have any bread crumbs. They are crunchier than bread crumbs and were the perfect topping. This is an easy meal to make at the end of a work day. So simple and tasty.
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Cooking Level: Expert

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 14, 2009
Cut the amount of nutmeg otherwise made them exactly as the recipe stated. They are indeed AWESOME! Thank YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 13, 2009
Very good...restaurant quality...highly recommend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 7, 2009
Was sooooo good. Just added a bit too much garlic, though was not as strong the next day re-heated. My friends also loved it the next day. Simple, easy and mmm mmm good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 5, 2009
This is f----in awesome!! What a great way to cook scallops! They absolutely melted in our mouths. Thanks for a beautiful recipe !!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 28, 2009
I thought this was a good, quick recipe! I pared it down for one person, and it made a great dinner tonight! I agree with others in that the sauce and crumb topping is what gives any flavor to the scallops, but was very tasty and the scallops were perfectly cooked. Now, I may need to figure out the best way to introduce just a little bacon to this recipe and it will be perfect!! Thanks for sharing! P
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 28, 2009
Absolutely one of the best scallop recipes that I have tried & so easy to prepare! The breading was great & you could skip the potato & serve with a salad; if your watching your carbs. As always with scallops be very careful not to over-cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 23, 2009
Very rich but delicious and it paired perfectly with the recommended wine. I made this with a side salad & roasted asparagus. Instead of chopping the garlic - I finely crushed it using a pestle & mortar to bring out the natural juice/flavor making it more pronounced & flavorful(I always do this instead of using chopped garlic). Although I measured out 1 cup of crumbs, I agree with everyone else that says it's too much... I used only enough to fully cover the scallops (even though the extra tastes awesome with the juices) I also increased the temp to 475 and broiled for the last 3 - 5 mins to get it to crust the way I wanted. Overall a great dish.. I loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 9, 2009
is a great recipe.. very rich but super yummy. I will make it again
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Cooking Level: Intermediate

Home Town: Cazenovia, New York, USA
Living In: Utica, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 31, 2009
Wonderful! Used panko instead of regular breadcrumbs, and added the parsley to the mix, as well as a garnish. This recipe is a keeper in our house.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: May 30, 2009
Good recipe, but my boyfriend and I both agreed that the breadcrumb topping overpowered the scallops (and I only used half the topping). I may use this recipe to dress up chicken but won't use it again for scallops.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 16, 2009
Truly awesome, & truly quick. No complaints. My cooking time, in a glass casserole, at 425 degrees, was 15 minutes. Scallops came out fall-apart tender. No problem with bread crumbs (used real crumbs, not commercial brand). Left out the nutmeg, with no detrimental effect on flavor. Truly awesome, & truly quick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 2, 2009
These were delicious. We had leftovers and ate them agan the next day and still great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 29, 2009
Pretty good but I think it needs a little more seasoning. I added some lemon juice and a splash of white wine. I was going to throw in a pinch of lemon pepper too but didn't (I will next time). Like other reviewers, I cut back on the breadcrumbs and also turned on the broiler for the last 3 or 4 minutes of cooking time. Served it with asparagus and boiled baby potatoes. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 28, 2009
Really liked this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 25, 2009
This was a wonderful recipe and simple to make. The last 3 minutes I turned on the broiler to crisp up the breadcrumbs and also added a squeeze of lemon juice on top...forget just leaving that for garnish! A keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 24, 2009
I served the baked sea scallps as a side dish to the ginger honey shrimp and it was the perfect combination.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 19, 2009
Really quick and easy to make. I made a white wine and tomato sauce to put over these, which helped balance out the power of the garlic. Without sauce, it might be a good idea to reduce the amount of garlic. The scallops baked very well. Definitely worth a try for those who are looking for a new way to cook scallops.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 13, 2009
Very, very good. I used one pound of bay scallops, but otherwise, I prepared this as written. Thought the amount of breadcrumbs was perfect. Served over thin spaghetti, and the butter/garlic/shallots mixture made a great sauce with the breadcrumbs. Cooked the scallops for about 11 minutes, and they came out well. Will make this again.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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