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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2008
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.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 6, 2008
I made this with shrimp instead of scallops. We loved it. Next time I would half the bread crumb mixture. Otherwise, great recipe.
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Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA
Living In: Ossining, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 31, 2008
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!
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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: Mar. 27, 2008
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.
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Home Town: Butler, New Jersey, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 22, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 21, 2008
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!
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Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA
Living In: Glen Arm, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 18, 2008
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!
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Cooking Level: Intermediate

Living In: Brielle, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 16, 2008
Very good!!!! I added some bacon bits to the breading and it turned out wonderful...I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 13, 2008
I did not care for these. I was looking for a different way to make my scallops, but in the end I just felt like I wasted perfectly good seafood.
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Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA
Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 8, 2008
Very Good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 27, 2008
Great taste. I followed the recipe exactly and the only changes I will make next time are cutting down on the amount of topping and cooking only 15 minutes or so. Cooking 20 minutes was a little long for bay scallops and they got a little tough. Will definitely do again though and will try with shrimp.
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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: Feb. 20, 2008
Delicious! I also used Panko breadcrumbs mixed with italian breadcrumbs and it came out great. I put fresh parsley and paprika on top for a nice touch and presentation. Will definitely make this a regular recipe for my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 19, 2008
the only people who did not like them were the ones who hate scallops I love them, I sprinkled them with lemon pepper before broiling mmmmm
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Cooking Level: Expert

Home Town: Anoka, Minnesota, USA
Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 14, 2008
Very good recipe - I am one to usually alter recipes so here's what I did and they came out great. I substituted the butter with olive oil (but less than what was suggested) and broiled the scallops for about 2 minutes to brown. I also substituted italian seasoning for parsely and added some thyme. Instead of bread crumbs, I used reduced fat Ritz crackers - a delicious alternative. Also used less garlic than what was in the recipe. Overall - I liked it a lot and would definitely cook it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 28, 2008
These scallops were good, but with a few modifications they could be great. I am definitely cutting back on the butter next time, or using olive oil as some other reviewers suggested, because this dish was a little too rich for me. Also, I'll be sure to dry the scallops before I toss them with the butter, because a lot of liquid came out during cooking, and things got a little soggy. All in all, the taste was good and this recipe was super simple.
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Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 22, 2008
I loved these! So easy too. I used thawed frozen scallops, and my only mistake was not drying them well after rinsing, as another reader suggested. The topping would be awesome on other seafood as well. Thanks!
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Cooking Level: Intermediate

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