Reviewed: Mar. 6, 2010

I loved it! Had to add more time to cooking, since I used giant scallops. I liked the delicate texture and the crumbs made the sauce extra tasty. I used Italian Style crumbs, and I added some capers for a bit of sass. A squeeze of fresh lemon really made it sing. My pictures is above, thouse it was more colorful with the addition of celery and green pepper chopped small.

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Reviewer:

San

Home Town: Cleveland, Ohio, USA

Reviewed: May 8, 2009

Just OK. Would have to tweek this before it would suit our taste.

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Reviewer:

Hummel97

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Johnston, Rhode Island, USA

Reviewed: Mar. 29, 2009

So happy with the results. Who would have thought about cooking scallops in the microwave. Took others advice and cooked my sea scallops a bit longer than the directions stated. Next time I may try and broil at the last minute to brown the crumb topping. Made a surf and turf combo using the Balamic Filet Mignon recipe on this site. Worked well, one cooked in the oven, the other cooked in the microwave. Thank you.

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Reviewer:

TENNISMOM

Cooking Level: Intermediate

Reviewed: Mar. 22, 2009

Wonderful! Very simple and uses common things I have on hand - I did have to cook about 5 mins longer @ 50% power than the recipe called for and I used about 1 tsp of minced garlic for more flavor. Served it with steamed asparagus - will definitely make again! This was light, easy and delicious. Next time I would make it with brown rice as the sauce was so good I wanted to lick the plate!

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