This was fairly disappointing, since I love scallops and had high hopes for this recipe. I made this twice, using frozen scallops that were thawed in the fridge. I'm not very experienced with broiling, and the first time I had the dish too far from the broiling flame. Even at 11 minutes, the scallops were only a tiny bit "golden". Plus, I guess I hadn't thawed/rinsed the scallops well enough, as the remaining ice crystals added quite a bit of "juice" to the dish, making it a little messy. So the second time, I broiled for 10 minutes, closer to the flame (per my oven's manual), and the scallops came out a lot more golden, even slightly browned. And there was a lot less "juice" this time, since the scallops were thawed longer and rinsed better. My main problem with this dish was that it was quite salty, and the salt overwhelmed the lemon and butter flavors. Both times, I served this on a bed of cooked white rice; the first time, I also used 1 T. melted butter on the side, as suggested. I'll keep looking for an awesome scallop recipe, sorry. (I usually read all prior reviews after writing, but before posting my own, but I'm going to skip the 234 previous reviews this time.)
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