Reviewed: Apr. 17, 2010

Very good! I followed the recipe as written, except I subbed green onions instead of the shallot (because I had it on hand), and used half panko breadcrumbs and half regular (I only had a 1/2 cup of each on hand), and it was excellent. My scallops were still a bit underdone after 14 minutes, we needed more like 18. Served with chive mashed potatoes and steamed asparagus.

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5 users found this review helpful

Reviewer:

VesHeill

Cooking Level: Intermediate

Reviewed: Apr. 10, 2010

This recipe was absolutely delicious! It was very simple. I could have eaten the whole dish myself.

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2 users found this review helpful

Reviewer:

Jean

Reviewed: Apr. 3, 2010

Outstanding - minced 8 *large* cloves for this, so undoubtedly stronger than the original, but the smile on my wife's face was proof I'd made a good decision. This one goes in the "Heirloom" file - thanks for sharing!

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1 user found this review helpful

Reviewer:

Carnivore

Cooking Level: Intermediate

Reviewed: Mar. 30, 2010

My family didn't care for this recipe. I don't know if my scallops were just a lot smaller or what, but the dish was swimming in oil/butter and soggy bread crumbs. Also, way too much garlic. I might try again and reduce most ingredients.

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1 user found this review helpful

Reviewer:

TeriL

Reviewed: Mar. 30, 2010

I haven't given up. This was VERY bland and I even doctored it according to the suggestions. I used large scallops so perhaps that made a difference. They really needed to be quickly pan seared first to get that carmelized flavour to them.

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3 users found this review helpful

Reviewer:

Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Reviewed: Mar. 29, 2010

So easy and so good! It was a bit too buttery and oily, but once in a while it's so good. I served it with some lemon rice pilaf and it made a great dinner.

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1 user found this review helpful

Reviewer:

GERALDINEBCL

Reviewed: Mar. 29, 2010

I used a 12 oz bag of peruvian bay scallops i had in the freezer. I kept the butter, garlic, and onion amounts the same. I also lighlty seasoned with the nutmeg, salt, and pepper. I didn't use any parsley. And as other suggested, I sauteed the onions and garlic in the butter first. When I placed it all in the baking dish, I simply sprinkled bread crumbs on top by hand, probably only using 1/4c. Baked for about 10 min... Fantastic!! (I also learned something new: scallops shrink when you cook them! lol Definitely need to make MORE next time.)

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7 users found this review helpful

Reviewer:

tjmc02

Reviewed: Mar. 29, 2010

We loved this dish. I followed one of the reviewers and added some Old Bay Spice, but will only use a sprinkling next time as it was a little too spicy but it was still excellent. Will certainly make it again real soon.

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2 users found this review helpful

Reviewer:

Susie J

Cooking Level: Expert

Home Town: Hopkinton, New Hampshire, USA

Reviewed: Mar. 21, 2010

I added strips of bacon to the bottom of my cassarole dish. The bacon was fried crisp but pliable. Added some great flavor!

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3 users found this review helpful

Reviewer:

John P.

Reviewed: Mar. 15, 2010

These were just okay. Which could be my fault, I added to much butter. But I also felt there were too many bread crumbs. I was digging through breads crumbs to find the scallops. With a bit of tweaking I'm sure it's a great dish.

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3 users found this review helpful