Reviewed: Apr. 18, 2008

This was pretty good. I thought that the flavors of the toppings kind of overwhelmed the flavor of the scallops. I will definitely make it again-- my sons LOVE scallops-- but I'll reduce the amount of garlic and butter and bread crumbs.

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NIKALANA

Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 10, 2008

Great flavor! I didn't use the parsley or the lemon. I also think you could cut back the breadcrumbs to 3/4 cup. I did use frozen scallops, but I used cold water to defrost and they weren't rubbery at all. I would have liked some indicator of doneness besides the crumbs getting dark. I'm more of a baker, so I need all the help I can get!

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Samantha Stevens

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Reviewed: Apr. 6, 2008

Definitely a keeper! I reduced the serving to one since I mainly just cook for myself. The only change I made was using chopped red onion since I did not have a shallot. If sea scallops were cheaper, I would make this more often!

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Apr. 6, 2008

This was fantastic! I've lived in New England my entire life and I have never had scallops like this. They were wicked good. I cooked them for my fiance last night, and he said that we should make it again next time we're having people over. Who would have thought such a simple recipe would have such delicious results! Fantastic!

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katfire2002

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

I baked asparagus along side the scallops as suggested in the article, very tasty. Next time I will decrease the amount of bread crumb mix though. Also don't use frozen scallops, I had to cook longer than suggested and some of them got rubbery.

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Aerin

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

I just made these for dinner tonight, and all I can say is WOW! Scallops have never been so easy and foolproof! I halved the recipe, didn't use shallots or nutmeg and sprinkled with just a bit of the breadcrumb/olive oil mixture, and it still turned out fantastic. This is definitely a dish that will impress...I can't wait for the opportunity to serve it to guests!

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LBRANN25

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 22, 2008

We used 2lb of small scallops and doubled almost everything in the recipe - except a little less butter and not as much bread crumb and oil topping. The recipe was very easy and it turned out great - but very garlicky, so if you're not a fan of garlic you should use less, but we love garlic so that wasn't a problem.

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Maia M

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Reviewed: Mar. 22, 2008

I was very hesitant to use the nutmeg, but it was the perfect compliment to the dish. I made this for my husbands birthday dinner even though I don't care for scallops. I am now a fan of scallops along with our two daughters. It was delicious!

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LynnLovesCooking

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Reviewed: Mar. 15, 2008

I made this dish for my husband, and I must say it will become a regular dish around here. We ate the whole recipe for 4! No need to fear making this dish, it is soo easy, and delicious!

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KarinCap

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Reviewed: Mar. 15, 2008

This was an EXCELLENT recipe. I normally have not been a big scallops fan, but now, I absolutley love them. The only reason I did not give this recipe 5 stars is, as other reviewers have mentioned, the breadcrumbs, while excellent, should be halved. If you top this with just a bit of the breadcrumb mixture, you will be amazed at the simple yet delicious flavors of this recipe.

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Johnpnj

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Mar. 10, 2008

My husband RAVED about this. He kept saying, "This is so good, trust me, this could be served at a 5 star restaurant." He is usually nice about my cooking, but this was over the top! I used a little white wine too, and the garlic flavored bread crumbs. The topping is certainly yummy.

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Lori

Cooking Level: Intermediate

Home Town: Laytonsville, Maryland, USA

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Reviewed: Mar. 9, 2008

Not good at all. I used half of the bread crumbs and husband still hated it... said it completely took away from the flavor of the scallops. Next time, I'll just saute in a little garlic-butter. It was worth a try.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Feb. 29, 2008

I just finished eating with my husband. We did enjoy the scallops. However, I followed the recipe for 2 only and found that the scallops were overwhelmed by the breadcrumbs. Next time I will cut back on the breadcrumbs. The rice I served with this was blah. It definitely needs a side dish with lots of flavor and moisture. I will try it again.

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Patty

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Reviewed: Feb. 25, 2008

The scallops came out tender. I only left them in the oven for 9 minutes, 5 of which I put on broil. However, the breading was just way too much...it made them almost bitter.

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Melanie

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Reviewed: Feb. 20, 2008

Very easy to prepare. I used half flavored and half plain breadcrumbs to add a little extra taste. I think this recipe would be good with shrimp mixed in as a combo. I added extra lemon to the scallops before they baked which gave it a nice extra flavor too. Served with orzo and asparagus to finish out the meal.

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RAISIN1

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

These tasted great! My husband and I ate all 16 scallops by ourselves !!! ha ha! I halved the bread crumb mixture and it was still plenty. I also increased the total baking time to about 20 min. Thanks for sharing this great recipe.

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Jennifer

Cooking Level: Beginning

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Reviewed: Feb. 18, 2008

These are better than awesome! Other reviewers noted not to use all of the topping the recipe calls for - I disagree. But instead of putting all of the topping on top of the scallops, I put a little dab on each scallop and scattered the rest of the topping around the scallops, allowing the topping to "soak up" the melted butter/garlic mix that I did not discard, but poured over and around scallops in the casserole dish - this came out crispy and delicious! And easy?? This is the first time I've ever cooked scallops (was always afraid to) and this recipe made me a whiz at it! Will be making this again!!

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AANR52

Cooking Level: Expert

Living In: Warren, Michigan, USA

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Reviewed: Feb. 15, 2008

Totally awesome, made this recipe for our friends recently that came down to visit on their honeymoon for Daytona Speedweek, they loved it and so did we, I cooked it a little longer, mine were still frozen but they were so good, I am making them again tonight.

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mooostaffa

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Reviewed: Feb. 14, 2008

Let me start by saying I don't like scallops. Well, now I do! These were incredible! I served them over linguine pasta. I didn't use near all the breadcrumbs and I added fresh grated Parmesan cheese to the breadcrumbs. Just wish I had waited until Valentine's Day to make it because it was so pretty and perfect. Thanks for a great recipe!

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kendra

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

These scallops are so tasty! The crispy texture was so light and perfect. My scallops weren't completely defrosted, so they took longer to bake (I make sure they are flaky, or else they taste "fishy" to me), but they still turned out fantastic. This would make a great Valentine's day meal.

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Amy Hayes

Cooking Level: Expert

Living In: Austin, Texas, USA

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Awesome Baked Sea Scallops

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