The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 7, 2008
This dish was fabulous! I will be making this again soon.
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Photo by Brooklynrottweiler

Cooking Level: Beginning

Home Town: Canon City, Colorado, USA
Living In: Pagosa Springs, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 6, 2008
This was good! I was a simple, fast recipe and my family loved it!
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MC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 1, 2008
Great recipe, this was my first time making scallops so I wasn't very confident on how it would turn out. Followed the recipe but since my scallops were really large I split them into two pieces and continued following the recipe except that I dipped them in butter and rolled onto mixture instead of pouring butter and mixture above the scallops. I wanted the whole scallop covered in the batter, it came out delicious and will make again soon
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 6, 2008
Great dish but very rich so recommend serving with a light salad or side.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 25, 2008
Cooked with brocoli. Arthur didn't like it
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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 14, 2008
This recipe was not to my liking - i just tried it & wasted some expensive scallops on it- i followed the recipie excatly ..none of my family members liked it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 9, 2008
Scrumptious! I added a touch more garlic, cooked some bacon till it was crispy and chopped it into half of the mix and sprinkled on top. I also had to cook 10 extra minutes for the bay scallops to fully cook. Overall, an easy delicious recipe.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 6, 2008
Very good and very easy. I followed the recipe exactly and I probably won't change anything when I serve it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 26, 2008
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.
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Cooking Level: Intermediate

Home Town: Elmira, New York, USA
Living In: Apalachin, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 14, 2008
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!
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Cooking Level: Expert

Home Town: East Northport, New York, USA
Living In: Lynbrook, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 12, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 9, 2008
This was something you'd get in a nice seafood restaraunt.I wouldn't change a thing. Keeper as is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 9, 2008
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!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 1, 2008
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.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: May 18, 2008
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.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: May 5, 2008
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.
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Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA
Living In: Fort Campbell, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 23, 2008
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!
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Cooking Level: Expert

Home Town: Eastport, Maine, USA
Living In: Machiasport, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 21, 2008
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 18, 2008
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!
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Photo by KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 13, 2008
Tasty... but I think next time I'll add some white wine and cook it for less time.
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