Reviewed: Oct. 21, 2008

I followed the suggestions of some of the posts, and I still found the coating a bit soggy and rather tasteless. Have definitely made better scallop recipes in the past.

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LAURASTEPHENSON

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Reviewed: Aug. 8, 2008

I used 6 large scallops for this recipe and halved all ingredients (for 2 people). Overall, I enjoyed the recipe but thought it was slightly on the richer side. I think I would prefer this as an appetizer. Reminded me of a Shrimp Dijon – only with scallops. I baked my scallops for about 20 minutes and they were perfect. Did not experience any sogginess as other users reported.

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jyoung646

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Reviewed: Jul. 5, 2008

Excellent Recipe! I did not have any crackers in the house and therefore had to subsitute them for chicken stuffing bread crumbs! It came out perfect!

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Elegantlooks27

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Reviewed: Feb. 23, 2008

i liked this dish, but my guests were just gushing! the best scallops ever! i did broil them for a few min. before serving to get them a wee bit browned. other thank that i stuck to the recipe. i will make this again.

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hope's mom

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

Would not make again. We found the cracker crumbs became a gooey glob with the butter/wine/lemon juice added.

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MrsJD

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Reviewed: Jan. 12, 2008

Totally Awesome recipe. Had to cook just a little longer than calls for. Easy to assemble and wonderful flavor

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Bill

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Reviewed: Jan. 8, 2008

These were good. I really liked the idea, but mine came out soggy. They tasted very yummy, but I don't know if I would serve them to guest.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 18, 2007

Made this following reviewers suggestions and added garlic and mild hot sauce to the butter mixture, placed crumbs on top of scallops for baking and broiling for a few minutes with parmesean cheese. It was delicious and we would definitely make it again.

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Idawino

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Nov. 4, 2007

It was good...I halved the liquids and put the scallops under the broiler, but they still were not crisp. I added Cayenne pepper and crushed red pepper in the breading, which tasted great. I just was not very fond of the texture. I was hoping that it would have been crispier...good recipe though :-)

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Tammy D

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 19, 2007

The topping came out mushy. It took 25 minutes to cook - I think the oven temperature needs increased in this recipe.

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RAY570

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

We liked this recipe a lot! I, also, halved the butter and I added a dash of cayenne pepper. A very simple yet elegant dish.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 1, 2007

This recipe was really good! I crushed up the crackers and put them in a zip lock bag. I included some crushed red pepper, along with some salt, pepper, and basil, into the mix. I used the bag to shake up the scallops in. I also halfed the butter but kept the wine and lemon the same amount. Once the 15 minutes was up, I broiled the top for about 5 minutes. Yum!

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 23, 2007

Flavor was very good, although my crumb topping was soggy, as others reported (even after some time in the broiler & cutting the wet ingredients in half)... Scallops were cooked perfectly!

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LAURENMCS

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Reviewed: Aug. 8, 2007

I didn't really like this recipe. I cut the butter and lemon in half as suggested by other users. I also broiled it the last few minutes to get it crisp. The main thing I didn't like was how bland they tasted. I think they would have been better sprinkled with seasoning and baked w/butter and wine. I didn't think the cracker crumbs really added anything to the flavor. We have leftovers that nobody wants. I probably won't make this one again.

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SPACECITYGIRL

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Reviewed: Jul. 2, 2007

This is a nice, simple recipe that enhances the sweetness of the scallops. I mixed about 1/4 cup butter with fresh garlic and the crushed cracker crumbs. I then put the scallops in a greased casserole dish, topped it with the crumb mixture, and drizzled the wine/lemon juice mixture over it. I drizzled just a bit more butter over the top and baked. When they were done, I ran the casserole under a hot broiler to make sure the crumbs were brown and crisp. Very good!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 14, 2007

These are absolutely delicious. I crumbled the crackers and just sprinkled them on top so they wouldn't get soggy. Then drizzled the butter and lemon over all. I also added Lawry's garlis salt to the melted butter before drizzling. The crackers were nice and crunchy and the taste was perfect. So simple to do, yet so full of flavor!!!

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KIMBERLY88

Cooking Level: Intermediate

Home Town: Livermore, Maine, USA

Living In: Jay, Maine, USA

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Reviewed: May 6, 2007

Very good!

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NICOLETTE

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Reviewed: Apr. 16, 2007

Fresh scallops tastes so beautiful on it's own that it would be crime to marr it with too many ingredients! This recipe brings out the full flavour of the scallop, I added a bit garlic and baked it in it's own shell, drizzling the butter mixture individually.

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SummerRain

Cooking Level: Expert

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Reviewed: Mar. 2, 2007

This is a good and quick meal. I used bay scallops and followed some of the suggestions in the reviews. I will increase the additional hot sauce for a little more flavor next time. I didn't have any lemon juice so I added a packet of dehydrated lemon powder when I melted the butter and it worked well.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Sep. 12, 2006

I won't be making this again. I was careful to dry off the scallops after rinsing them, used very little of the butter/wine/lemon juice, and broiled for about the last 4 minutes. The breading still turned out mushy. This recipe did not taste bad - it would have been great had the breading been crispy, but, alas, it did not turn out that way.

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Katherine

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Dinah's Baked Scallops

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