Reviewed: Jan. 30, 2009

did not care for this one at all.... sorry.

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Reviewer:

Jay

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Jan. 27, 2009

The flavor wasn't bad but I guess I never really cared for scallops, just thought this was a change of pace. Sorry scallops but you are now out of the rotation!

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EdPeters1

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 23, 2009

We really liked this recipe. Very simple and quick to make. The entire family, including two picky children, raved about this recipe. Thanks!

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SGAROUF

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Reviewed: Jan. 16, 2009

Wonderfully easy tasty recipe. I just prepared this recipe for my husband and he almost ate them all himself. I made minor changes. Used Panko Italian style all natural breadcrumbs and used three tablespoons of butter and two tablespoons of non-hydrogenated extra virgin olive oil (EVOO) buttery spread in an attempt to limit the cholesterol and to see if doing so would mar the delicious flavor. It was scrumptious. Next time I will try this recipe using only the EVOO spread and see if the flavor remains intact. I agree with another reviewer with regard to using all the breadcrumbs. I love garlic and used as written and used all the breadcrumbs within the dish. I also found that I needed to broil the scallops for a short time to give them just the right look.

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froggysfood

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Reviewed: Jan. 15, 2009

really good! really easy!

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 10, 2009

Wow. Wow. WOW! Did not change a thing!

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kayla0517

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Reviewed: Jan. 10, 2009

Great tasty recipe! I made this as is except only made 2 servings and added blanched broccoli in casserole dish. I also put pats of butter on top of the panko bread crumb mixture. Thank you for a keeper.

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FancieFace1

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Reviewed: Jan. 10, 2009

Very easy, flavorful and quick. I would definitely cut the butter at least by half, and I didn't mix the crumbs with oil - I sprinkled the crumbs over the top then gave them a quick spray with Pam - tasted just fine and reduced the fat content.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Jan. 7, 2009

A little salty for my taste but a great way to have scallops.

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Erin Jackson

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 30, 2008

This is a very tasty, easy recipe. Perfect for company! I would recommend using a 9X13 pan so that the bread crumbs can brown on all sides of each scallop. For the dish to work the bread crumbs need to be brown and crunchy. Delicious!

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ranch_maven

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Grandview, Texas, USA

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Reviewed: Dec. 30, 2008

These turned out great, very tasty. I only had bay scallops so thats what I used. It made quite a bit.

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Angelinevh

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Reviewed: Dec. 27, 2008

Made these for Christmas eve. Best Scallops I have had. I melted the butter in a pan put in garlic and onions then scallops cooked over medium about 5 minutes then placed in a casserole dish and put bread crumb mixture on top and baked as stated. Scallops came out just right. Loved it.

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Donna

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Reviewed: Dec. 22, 2008

So easy and so tasty! A little too much garlic for me, tho, or could have been my own error (10 cloves for a double batch). I think I'll try making my own breadcrumbs next time to give it more texture. It was a great side entree to latkes with guests for Hannukah.

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Jessica G

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Reviewed: Dec. 16, 2008

Wonderful!!

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lucero

Cooking Level: Expert

Home Town: Jamaica, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 13, 2008

Very good and very simple. First time I've ever made sea scallops and they actually turned out good!

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ionacaddy

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Reviewed: Dec. 12, 2008

Easy and Delicious. I enjoyed making this recipe. I didn't have shallots but used a plain white onion finely diced. I did take the suggestion about the Italian Bread crumbs and they really added to it. I will consider this recipe a keeper YUMMY!

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Dec. 8, 2008

I tried this recipe for the first time over the weekend and it was delicious and very flavorful. My friends and I really enjoyed it! However- I did not even use the full amount of the bread crumbs mixture to cover the scallops and we still thought it was a little too heavy on the breadcrumbs. I would recommend reducing the breadcrumbs. Also, I used a bit of Old Bay seasoning in lieu of nutmeg. But this was a great recipe overall!

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Allison R.

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 7, 2008

I didn't think 11 to 14 minutes was long enough to get fresh breadcrumbs as crisp as I would like, so I used panko and toasted them in a non-stick skillet with 1 tablespoon of butter until they were golden brown. After they were cool I mixed in some parmesan and used them to top the scallops. Also I sauted the garlic and shallots in 1 tablespoon of butter (just to get rid of the raw taste), added a little white wine, let it reduce and then added the rest of the butter. I'm not a big fan of nutmeg, so I just used one scant pinch and tossed in some tarragon. This dish was delicious, and we enjoyed it very much. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 2, 2008

My husband does not like seafood but when I made this he stole from everybody elses plate. Was very easy and yummy. Did take the suggestion to pour the left over butter over the top before baking.

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