Reviewed: Jun. 12, 2008

I don't use/eat much salt. This recipe was so salty I couldn't eat it. Maybe with half that much salt it would be better?

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OMOBELLE

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Reviewed: Jun. 11, 2008

These were fabulous!! So easy, too. I followed others' advice and put them in a skillet on the stove, sauteeing for 2 minutes on each side. Would do that again! I bought only 1 lb. of scallops, so I used fewer ingredients: 1 Tbl. butter and 1 tsp. garlic salt, but did use the full 2 Tbl. lemon juice. Perfect! I serve with a rice pilaf with carrots and peas, and wilted Swiss chard. Colorful meal! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 3, 2008

To me, these were just OK. The scallops I got were still frozen, even though they were from the deli counter, so I am sure that didn't help. When I rinsed them, I rinsed them in hot water to dethaw them a little. I ended up having to cook them for about 15 mins, not the recomended 7 mins because they were cold on the bottom so I flipped them and baked them longer. Again, that is probably from them being frozen. My husband didn't like them because they were "too fishy" tasting. I definetly prefer them grilled on the BBQ. Just brush them with some oil and season with some Johnny's salt. They are not fishy tasting that way and have the smoked flavor, and they are not so heavy with the butter cooked in. I don't think I will make this again. I am sure I would like it more if the scallops were not frozen, but I spent $22 on the scallops and don't want to risk spending that much and not liking them as much as grilling them.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: May 30, 2008

These scallops were wonderful. Very easy to make as well.

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Schmoo1204

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Reviewed: May 20, 2008

Simple enough...Instead of Broiling I put them out on the grill on a piece of foil...after they were done I let them set in the remaining butter mixture until served..they were a hit..

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mrbobajango

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 17, 2008

These were ok. I have had better for sure. May attempt to tweak the recipe a bit and see if maybe it could be a base for something great.

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Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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Reviewed: May 15, 2008

This was very easy. I felt the scallops were a little salty, so I would use unsalted butter next time. Thank you!

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JennyAnn

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: May 3, 2008

I liked how quickly scallops cook up and this recipe seemed very basic as it was my first time. I followed the suggestions for sauteing in a skillet and served it over WW pasta with some italian dressing on the noodles. My husband really liked them as well. Will use again, but only as a treat, as scallops were a bit pricey... :) thanks!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 26, 2008

OMG this is the easiest recipe for scallops I have used. It was so tasty and flavorful. I added some sauteed mushrooms and served it over cucuos. Using the sauces from the scallops. Thank you for the recipe!

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Michele

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Reviewed: Apr. 24, 2008

pretty good drizzled lemon juice ontop served with pasta penna and homemade pesto

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Rakel

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Reviewed: Apr. 24, 2008

I made these last night, and was a little disappointed. They tasted OK, just not outstanding. Next time, I'll try sauteing instead of broiling, and use some Old Bay instead of Garlic salt.

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Bernie

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Apr. 24, 2008

This was just ok. It was lacking something but we couldn't put our finger on it.

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aly

Cooking Level: Expert

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Reviewed: Apr. 22, 2008

This recipe was OK. It seemed a little lacking in the flavor department. I did like that it was very quick and perfect for a weeknight meal though!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Apr. 21, 2008

I had mixed reviews on this. I didn't care for it. But I'm not a big scallop fan. He liked it and our friends loved it.....so I think if you like scallops you will love this. Make sure you get good quality scallops. Otherwise it's a winner for our family.

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Apr. 17, 2008

Quick, easy and delicious! I used a little more butter and sprinkled some Old Bay on top. I added some parmesan cheese when it was nearly done. Thanks for the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

Really lovely recipe. I mix the garlic salt, lemon juice and melted butter together, then toss the scallops in it before broiling. A light dusting of paprika or cayenne just before broiling is also nice, both in taste and presentation. Rather than serving with additional butter, I prefer an extra squeeze of fresh lemon just before serving.

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therese of the bluegrass

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

Refined seafood taste and texture. Pleases the adult taste buds. The secret is (In a land-locked state) to find a fishmarket or vendor who regularly receives fresh merchandise. Great, simple, straight forward recipe.

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lenoirlady

Cooking Level: Expert

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Reviewed: Apr. 16, 2008

So good - and we used spray margarine and substitute salt. Delicious.

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MaddyZ

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Reviewed: Apr. 10, 2008

We used sea scallops and cooked them for three minutes on each side and omitted the lemon juice (significant other's not a fan of it). Thanks for the simple recipe! FANTASTIC!!

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