Reviewed: Jan. 18, 2008

This was really great. The only change I made was to add minced garlic and shallots to the melted butter. My husband's from Boston and wouldn't dare eat bay scallops! My sea scallops were quite large, so it took 30 mins. to bake. Served with fresh lemon, which I highly recommend. Thanks so much for sharing!!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 17, 2008

My husband and I enjoyed this very much. We even used the sea scallops. Adding salt after baking was just the right touch.

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PKI

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Reviewed: Jan. 12, 2008

Even the 11 year old liked it :-)

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Lisa O

Home Town: Davenport, Iowa, USA

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 7, 2008

These were delicious! Sweet and succulent (and colorful). Could maybe have benefited from a little lemon juice after cooking, but otherwise, superb.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 5, 2008

This recipe was fantastic, thank you! I wanted to do something with my scallops in the oven for Christmas Eve dinner (the stove was full with other things) and this was perfect. Easy to make and tasted great! Everyone loved it

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btobia

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Reviewed: Dec. 31, 2007

This recipe is incredible. I halved everything because I only used about a half pound of large bay scallops for 2 people. I dipped the scallops in the butter and then rolled them into the breadcrumb mixture. The cook time of 20 minutes was still right on, except I broiled them the last 4 minutes to make them crispier on top. Loved it, thanks!

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áßßy nðrmàl

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Sunrise, Florida, USA

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Reviewed: Dec. 17, 2007

These were just ok. Some of the bread crumbs were still crunchy. Too much garlic and I love garlic. Probably wont make again.

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radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Nov. 30, 2007

very good.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Nov. 29, 2007

All I can say is WOW. This was also the first time I have made scallops. Since there were only two of us, I made just a little over 1/2 pound. There were 12 sea scallops. I did make the crumb mixture according to the recipe with 2 changes. I used panko for the crumbs and added a 2 tablespoons of melted butter to the crumb mixture. Then I piled it on each buttered scallop in the dish. They baked in about 15 minutes and the crumb mixture browned very nicely because of the butter in the mixture. I served this with Dreamfields lo carb linguini tossed with a lemon/butter/oil mixture with herbs. Thanks so much for this great recipe.

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Susan Greenberg

Cooking Level: Expert

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Reviewed: Nov. 28, 2007

Very good - great taste - I followed the recipe as is - no minced garlic though... used powdered. Will make again. I think very fresh seafood will make this outstanding. I used frozen and it was still very tasty.

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MoJo

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Reviewed: Nov. 23, 2007

I loved this recipe! Will make again.

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TERESA64151

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 21, 2007

This recipe came out amazing! I made it for my grandparents (who are VERY hard to please) and they are still raving over it! My sister who hates seafood even took seconds! I followed the recipe, only using a little olive oil in place of butter, and turned it to broil for the last 2 minutes to make the top crispy. Thanks for a great recipe!

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Kristen

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 17, 2007

I made this for my parents when they came to visit. They were amazed at the cook I had become! I had to admit to them that I found the recipe here. This recipe is simple and delicious. I used big scallops and cut them in half. A perfect meal.

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 12, 2007

I added a little lemon juice and some red pepper to give it a little more flavor.

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PSONTHEIMER

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Reviewed: Nov. 6, 2007

This recipe was good. I used sea scallops rather than bay scallops. It was just okay!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Nov. 5, 2007

This was just not good to me. Nothing about it and I followed closely with no modifications. Maybe that was the problem?

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Nikia

Cooking Level: Beginning

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Reviewed: Nov. 3, 2007

This was only okay. I made it exactly by the recipe, but I think it would have been better with some lemon juice as others have said. My breadcrumbs were half soggy and half crunchy, so they were okay. It wasn't bad, but I probably won't make it again.

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annmcalvert

Cooking Level: Intermediate

Living In: Crane Hill, Alabama, USA

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Reviewed: Oct. 12, 2007

These were really soggy. I even cut the amount of butter and it still was soggy. I would suggest tossing the scallops with a tiny bit of olive oil before putting them in the pan instaed of using butter. Or maybe using this recipe to do a shake and bake type thing.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Oct. 11, 2007

This was simply put...EXCELLENT!!!I did not change one thing. The bread crumb mixture on top was nice and crunchy and the scallops were in the most wonderful sauce!!!! My DH LOVED IT!!!! This is a keeper! Thank you for sharing such a yummy recipe!

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tidbit3

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Reviewed: Oct. 7, 2007

I must say I was not too fond of this recipe. My scallops got a little soggy and it just didn't tast like true scallops to me. But don't take my word for it, I could have cooked it all wrong. Any tips just let me know.

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Jana Otto

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