Reviewed: Oct. 16, 2009

This recipe was great! I made this as an appetizer for my anniversary dinner and my husband thought the scallops were excellent!! This is real easy to make and I took many of the suggestions of other reviewers. Will definitely make again.

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klb

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Reviewed: Oct. 15, 2009

Great tasting and easy recipe, but can easily become too salty. I recommend using unsalted butter, especially if you are using Old Bay seasoning which contains salt. Panko bread crumbs are good. For the smaller bay scallops, 20 minutes may be too long. Fresh chopped parsley and a drizzle of fresh lemon juice after it comes out of the oven really brightens up the flavor.

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Easy and good.

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TOODLESTEACHES

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Bryant, Arkansas, USA

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Reviewed: Oct. 12, 2009

I made these tonight for dinner for my family and they were good - but not incredible. I used sea scallops (larger variety than bay scallops, and I also minced the garlic into the bottom of the casserole dish and then dredged the scallops in the butter/garlic mixture. The only other change I made was to use panko instead of breadcrumbs. The end result was a nice, garlicky dish...but it didn't have a lot of "wow" to it.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Oct. 2, 2009

Great recipe! My husband enjoyed them. Next time I will use less breadcrumbs and add some lemon juice.....

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ELISEB27

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Reviewed: Sep. 23, 2009

LOVED this recipe! I used Sea scallops instead of bay scallops. I did use a bit of extra minced garlic.

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Mary

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Reviewed: Sep. 17, 2009

Very tasty. I believe next time I will use 1/2 the amount of scallops and only 1/2 of the breadcrumb mixture. I will lightly sprinkle breadcrumb mixture as, my dish was rather mushy.

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Lucky / Sami

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Sep. 14, 2009

Just made these for dinner. Knockout! I would cut back on the fresh garlic next time (it was a tad overpowering) but otherwise a perfect dish.

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Somer S

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Reviewed: Sep. 14, 2009

This was very good and so nice for virtually no prep time!! A great quick dinner is to just make some pasta tossed with olive oil and a little bit of shredded Gouda cheese and you have a meal!

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Ana B.ee

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Sep. 13, 2009

FANTASTIC!!!!! VERY EASY & OH SO YUMMY!! I MADE A BOO BOO & MIXED THE 4 TBSP OF MELTED BUTTER IN W/THE SEASONINGS, BUT IT WAS STILL FINE--IT MAY HAVE JUST HELPED THE SEASONINGS STICK TO THE SCALLOPS BETTER...I DID ALSO PUT THE BUTTER IN THE CASSEROLE DISH THOUGH...IF YOU LOVE THE ITALIAN RESTAURANT, CARRABBA'S--THE ENTRE, SPIEDINO DE MARE--THIS TASTES EXACTLY THE SAME & IT'S MY FAVE!!

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PAM HUSSEY/ELVIS NUT!

Cooking Level: Expert

Living In: Nederland, Texas, USA

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Reviewed: Aug. 31, 2009

Excellent. My husband loved this dish.

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SARANGILL

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Reviewed: Aug. 18, 2009

Excellent. I did use sea scallops and they tasted great.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 10, 2009

This was very good...my 11 yr old son thought it was AWESOME !!!

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rulu930

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Reviewed: Aug. 5, 2009

So easy and delicious! I used panko bread crumbs instead. I also used 2 TBS of butter and 1 lb of scallops. Will make again for sure!

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Alley

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Reviewed: Jul. 28, 2009

i looked this up just before going scalloping here in florida...it was so good!!! i made it just the way the recipe is...with freshly harvested and shucked scallops...it was amazing. i am in charge of taking care of the dinner recipes when we are on this annual trip with friends so i like to try new thing...

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toni

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Reviewed: Jul. 26, 2009

Super simple and light supper. I prefer the bigger scallops as they aren't as "watery". Ingredients and cook time are perfect!!

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squirrel

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Reviewed: Jul. 12, 2009

Great appetizer-I use Italian bread crumbs instead.

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Brooke25f

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Reviewed: Jul. 10, 2009

I did not care for this. I made it exactly to recipe. The parmesean and bay scallops were just not a good flavor mix. I thought the parmesean brought out the fishy flavor too much. Might try with shrimp, as another reviewer suggested.

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suzyk

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Reviewed: Jul. 9, 2009

We enjoyed this recipe. I did tweak it a bit to make it a little lighter. I only used a small fraction of the butter recommended and a little olive oil on the bottom of the pan. Added fresh onion and oregano to the breadcrumb mixture along with recommended spices. Ended up being too much bread crumb mixture because I did not have the butter to soak up the bread crumbs so next time I'll go lighter on the bread crumbs. I also broiled the dish for a few minutes after baking.

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slimcooking

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Reviewed: Jul. 5, 2009

Had a nice flavor, but were mushy even with 5 minutes broiled after bake time. Next time I will try to broil longer - served w/ a salad, but would be good over rice. *Added red pepper flakes - otherwise followed recipe exactly

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