Reviewed: Mar. 18, 2009

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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SPOOTY

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

First off after you rinse the scallops you should dry them off, if you don't all the water leaks out of them & will burn your pan under the broiler. That's what happened to me. The scallops took forever to cook, I had to leave them in much longer than the time stated. The overall taste was very mediocre. I suggest sauteeing scallops. Sorry, to be so harsh but I wish I never tried this recipe.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 7, 2009

These were great i doubled the recipe + some...i used 2 1/2 lbs of scallops for a party. there werent any left! thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Mar. 7, 2009

These were good. I think I put just a tad to much lemom juice.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 5, 2009

I made this with freezer-burned, low quality scallops and it was still great!!

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Celeste

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Reviewed: Mar. 3, 2009

Like many others, I used crushed garlic instead of garlic salt, and used a little Soul Seasoning for the saltiness, because all I had was unsalted butter. The salt level was just perfect for my taste (I imagine 2T of garlic salt would be too much.) These were great (though not browned) with a lot of liquid, but the taste was fantastic and we sopped up the juices with fresh bread. Thanks for another great - and simple! - scallop recipe to add to the recipe box!

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NBOntario

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

This was my first time making scallops at home, and they were okay but not nearly as good as the ones I've had at restaurants. The flavor was fine but I would have preferred a firmer, almost crispy texture all over the outside of the scallop. As is, only the top got firm/crispy and the bottom was soft and kind of mushy. I think searing would help the texture and I might try that next time instead. I picked this recipe for its simplicity and I was not disappointed with that aspect. This is an easy way to try scallops and then branch out depending on your tastes.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Feb. 8, 2009

I pan seared these and only used garlic powder with a sprinkle of salt...then deglazed the pan with a white wine. The result was stunning!

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Lisa D-O

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 1, 2009

These were outstanding. Exactly what I was looking for when I made dinner for my husband and I last night. It was simple and delicious. I was worried about it being too simple, but they came out perfectly. The scallops were not overdone, the flavor was just right. The three other ingredients do not take away from the natural flavor of the scallops at all. The only change I had to make was with the garlic salt. I did not have any, so I substituted with onion salt and it turned out to be delicious. This is one of my all time favorites and I hope to make it for family/friends next time.

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CHELLENE

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

I am not a big seafood fan but my husband is, so when he brought home scallops I had no idea what to do with them. I followed this recipe and the whole family enjoyed them. Thanks.

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T. Turner

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Jan. 26, 2009

I followed the recipe exactly. I thought these were good, very simple, but I like a more robust, flavorful sauce. Seemed too plain for me.

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ralphy's_mama

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Reviewed: Jan. 13, 2009

Both my husband and I thought these were great. I liked the fact that it was quick and simple and I had all the ingredients on hand.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 9, 2009

this is real seafood.

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amyh2008

Cooking Level: Expert

Home Town: Dalton, Georgia, USA

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Reviewed: Jan. 8, 2009

Good but not enough flavor.

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MrsJordan07

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Evans, Colorado, USA

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Reviewed: Jan. 7, 2009

I made this and the only thing I changed was adding parmesan cheese to the top so it would make a crispy crust on the scallop while broiling. I served it to my boyfriend who now requests it almost every time I ask him what he wants me to make. It's so quick and easy to make on a busy night but still absolutely delicious!

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Brittany

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Reviewed: Jan. 7, 2009

Made this last night and changed a few things, but kept the spirit of the recipe the same. I had sea scallops on hand so I used those, and tossed the ingredients all together before putting it all under the broiler. I did add a sprinkling of paprika and grated Parmesan on top to help the appearance, and it needed to cook more like 10 minutes because we used the bigger scallops. Good taste, and very simple to prepare. I served with whole wheat couscous and a green salad, and the whole dinner came together in 15 minutes, so that was really nice. 4 stars instead of 5 because it was a good simple dish, but there was nothing really "WOW!" about it. I'll definitely make this again.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

Just made it! Slight variation...I sauteed 2 tbsp of i can't believe it's not butter...added 1 full tsp of minced garlic...sauteed for a minute or two. Added bay scallops (frozen store brand), about a tsp of garlic powder, tossed a bit. Added about a tsp of essence of emeril (original) and a little paprika. Let sautee 2 minutes, flip around in pan, sautee 2 more minutes. Add more essence and toss. Off the heat, add parmesan, toss and throw it over rice! Add 1 lemon (I like lemon and it helps with the fishy flavor). Tasty, fresh flavor and quick!

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GRKGDES99

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I sauteed fresh garlic and shallots in the butter, then seared the scallops instead of broiling them. Turned out great! Just a quick tip for those complaining of sandy scallops, soak them in milk between 30 minutes and overnight. It will help get out any sand left in.

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LaFinDuJour

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 2, 2009

GREAT! I followed a few of the suggestions- used sea scallops, melted butter, 1/2 of the garlic salt recommended, added tsp minced garlic & 1/2 tsp. garlic powder & then the lemon juice and brushed it on top, then added the rest to the dish. sprinkled tops with pepper and little parm ch. broiled for 10-12 min. added a dash of paprika and parsley at the end. served with roasted brussel sprouts and rice pilaf. AMAZING. best scallop recipe I've had. Usually my home cooked versions don't turn out so well, but I order them all the time out to eat. I will be making this again and again. Even my 4 year old loved it and was dissapointed when all the "gallups" were gone. Thanks for sharing this!

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Lainie

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

So easy, so few ingredients, and perfectly delicious!

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Tanya

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