Reviewed: Oct. 1, 2007

Incredible

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Reviewed: Sep. 28, 2007

Simple, easy and delicious! I used Sea Scallops, cooked them for 45 minutes and added shredded Sargento 5-cheese for the last 5 minutes. Yummm.

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Felice

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Reviewed: Sep. 20, 2007

Great recipe! Took the advice on another review and kept the scallops away from the sides so they wouldn't end up chewy. Dried really well to prevent soggyness of the crumbs that others have mentioned. I used 16 oz of frozen small medallions. For lower carbs, replaced the bread crumbs with crushed seasoned (hot/spicy) pork rinds and left the paprika out since the pork rinds have them. Turned out delicious. Would make again!

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YayHeaven

Cooking Level: Beginning

Home Town: Torrance, California, USA

Living In: Anaheim, California, USA

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Reviewed: Sep. 18, 2007

Not crispy........definately NOT something I will ever make again.

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Judith2U

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Reviewed: Sep. 17, 2007

The recipe itself is quite good. However, I did halve the suggested amount of butter. But to not lose the moisture content while cooking, I added 2 tbsp. lemon juice to the melted butter. All in all, this recipe is a keeper and I will be making it again.

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Chris

Cooking Level: Expert

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Reviewed: Sep. 10, 2007

I just thought these were OK but my husband loved them so I'll rate this recipe a 4. Mine came out with soggy breadcrumbs on top. Only change I made was to use less butter than called for and they were still very buttery. They tasted OK. Not sure what to do differently to avoid sogginess so probably won't make this one again.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Sep. 9, 2007

These were awesome. I made them expecting my youngest brother not to like them at all, but he had 2 helpings. I did have an issue with mushy breading, but I think I'll be able to remedy that next time by simply putting the scallops in a larger baking dish. I served this with wild rice and spinach, and I'm planning to serve this to my husband when he returns from Iraq. He doesn't like seafood "because it's slimy", but I bet he'll love these scallops!

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Sep. 8, 2007

This is a keeper. However, it needs a little spice and maybe more cheese. VERY EASY and the small scallops are very sweet.

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Lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Clearwater, Florida, USA

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Reviewed: Aug. 27, 2007

These had a great taste to them but I will cut back on the butter next time. will be making again! Loved them!

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BMCNICHOL

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Reviewed: Aug. 21, 2007

This came out perfectly! I used the large sea scallops (1#) & baked for 20 minutes exactly. Thanks for sharing.

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lgebski

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Reviewed: Aug. 17, 2007

I thought it was ok. Husband loved it. Thank you for recipe. That's why I am giving it a 4.

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Aug. 13, 2007

Did not like this at all. Probably my fault though, only had frozed scallops on hand and the final product ended up really salty. (When frozen, some companies soak seafood in brine.) Didn't like the topping either, it really did not have any flavor. Will probably not try again, even if I do have fresh scallops.

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MellyB PharmD

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Swedesboro, New Jersey, USA

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Reviewed: Aug. 11, 2007

These were great. We mixed all of the dry ingredients together, holding back the cheese, and then put them in with the scallops and mixed it all around. We then melted the recommended butter and added some lemon juice(2tbsp) and poured it over everything. We then tossed the scallops again and coated them with the cheese. Baked for 20 minutes and they were great so thanks again!

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Aug. 6, 2007

Pretty good.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Aug. 4, 2007

Came out delicious! I held back a little on the butter and the recipe came out great. I will definitely make this again.

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SCOTTISHDUFFY

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Miami, Florida, USA

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Reviewed: Jul. 31, 2007

Very good recipe that I would recommend anyone try. The only thing I did slightly different than the recipe was to add a little lemon juice to the bread crumb mixture.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jul. 26, 2007

Good recipe. Could be tweeked, unsure whats missing

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Lotoyus

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 23, 2007

I used half panko, half seasoned bread crumbs and added some crushed red pepper to the recipe and then topped a combination of shrimp and scallops. They came out beautifully and tasted wonderful with some whole wheat angel hair pasta.

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Noreen

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 19, 2007

WOW - this was awesome!! My only regret is that I didn't make more. I followed the directions exactly. We used fresh scallops that we caught in the Gulf of Mexico. Next time I may use slightly more garlic, but this one is close to perfect!

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Lisa

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Reviewed: Jul. 18, 2007

The best!!! Easy, quick, and most importantly, my husband couldn't keep from shoveling it in!! I added 5 minutes of broiling time at the end to crisp it. Also used Progresso bread crumbs. Can't wait to make this for company and impress my friends!!!

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