My husband and I enjoyed these scallops very much. I had decided to make them on a very hot day and didn't want to turn on the oven, so I ended up using an oval pan that I have and just put that on the gas grill which I had preheated and they turned out great! I served them over pasta....tasted almost like a scampi.

I don't eat seafood, but have to go by the rest of my family. They loved it! I made just a few minor adjustments. After rinsing and draining, I placed the scallops on paper towels in a dish in the refrigerator while I prepared the rest of the recipe so that they were very dry. I added about 3 tablespoons of white wine to the melted butter. I baked them for 15 minutes, then broiled them for about 4 minutes. I thought this was an extremely easy recipe to prepare. Thanks!

The taste was pretty good but, like others, the breading was soggy. I should have put them under the broiler for a minute or two.

This was something you'd get in a nice seafood restaraunt.I wouldn't change a thing. Keeper as is!

I found this recipe to be fantastic! It has been a repeated request of my family and friends! I would have to agree with the last review of drying the scallops out on paper towels before continuing. Makes a big difference! Other than that, this dish is easy and very tasty!

I didn't care for this at all. I followed the recipe exactly other than only using the garlic powder, instead of both garlic powder and fresh garlic. Even so, all I could taste was the paprika and garlic. It totally overwhelmed the flavor of the scallops. My husband liked it, though, so at least it didn't go to waste.

I was craving baked scallops... Unfortunately, however, this recipe did not live up to the hype. I even followed others recommendations and ensure the scallops were well dried - and still the dish came out as a soggy disappointment! I even had to put the dish under the broiler for a couple minutes to toast the breadcrumb mixture properly. Even then while the top was crisp - everything down below was mush.

This recipe is just okay. I have had better and I think the breadcrumbs need to be wet before they are baked. The way the recipe is written the crumbs are just sitting on the scallops and not sticking. They aren't as crispy as I prefer. If you add a bit of olive oil or melted butter to the topping, it raises the flavor of the parsley and provides a nice crispy topping.

This is the best thing we've eaten in a long time! I made a few small changes based on what I had on hand...we live on the coast of Maine, so I used fresh sea scallops (big, but fresh from the water and oh-so-flavorful!). I didn't have bread crumbs so I crumbled some Ritz crackers and a few seasoned croutons. We didn't have grated Parmesan cheese, so I used the shaker kind. I also put thin slices of Provolone cheese over the scallops with the crumb mixture. I did not have garlic cloves, but used garlic powder. And I added a bit of white cooking wine to the butter mixture. These were amazing!! We can't wait to have them again!

This recipe was sooooo good as written. Add a few spices of your choice or cut down on the butter if you wish, but it works great. The scallops were very tender w/o being mushy. Will make this one again! Thanks

PERFECT recipe as written. I didn't change a thing and my hubby said this was better than scallops at his favorite restaurant. THANK YOU!

Tasty... but I think next time I'll add some white wine and cook it for less time.

This is an excellent, make again recipe! I had NO problems with sogginess. I used 1/2 panko crumbs, 1/2 italian bread crumbs, frozen bay scallops (patted dry). I left out the onion seasoning and parsley (b/c of the italian bread crumbs already have that in it) and I used only the 1 tsp garlic powder as I had no fresh garlic on hand. But it was plenty garlicy enough. I served it on spinach linguini which was delicious. I would like to know what others served it with?!?! Would make a great last miniute guest main or appy!

Very nice flavor. I rinsed and dried the scallops. Coated them with a little olive oil and then tossed them with the bread crumb mixture. Placed the scallops in the butter and then sprinkled on the extra crumb mixture. Served it with green salad and noodles. Yum. Nice change from scampi-style.

I made this with shrimp instead of scallops. We loved it. Next time I would half the bread crumb mixture. Otherwise, great recipe.

Excellent recipe. I added a few spices of my own liking, the family loved it. The only major change was that I used about 1/3 less butter, cutting down on the fat, and I mixed shrimp and scallops. Regardless, it was very good, family enjoyed it, wants it again - soon!

Very good. Prep time was 10 minutes. I melted the butter in an 8x8 square glass pan while the oven was preheating. I was concerned the garlic taste would be too strong so I used one instead of three, next time I will try two; also I will toss the scallops first instead of just putting the dry ingredients on top.

This recipe was absolutely fantastic! Made it as a side dish with halibut, but everyone could not stop talking about the scallops. Wouldn't change a thing, and will make again! Thanks John!

The breading didn't exactly stick to the scallops like I thought it would, but the whole thing was pretty tasty, so I can't complain too much. =) Thanks!

Great tasting....and Sooo Easy!!!! In all of my life my Mother has never asked me for a recipe until now. I took the advice to double the bread crumbs and it came out great. Thank you!