I loved the concept of the recipe because I wanted to try bay scallops under the broiler rather than using my usual Ina Garten recipe for sauteed scallops provencal. (Which is delicious, by the way.) IMHO, as written, there was way too much garlic salt and lemon juice. Why disguise the beautiful flavor of delciously sweet, fresh bay scallops with so much of those two ingredients? After adjusting for that the second time I made this, the results were great.
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I loved the concept of the recipe because I wanted to try bay scallops under the broiler...