Reviewed: Aug. 2, 2006

This is our new favorite sea scallop recipe so far. They turn out golden and so delicious. This recipe really allows the sweetness of the scallop to shine through and it just enhances the flavor. Absolutely amazing...will make sure that I make this on a regular basis. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 22, 2006

Easy and delicious. I will definately make this recipe again and again!

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ANNIE461

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Reviewed: Mar. 19, 2006

I followed the recipe but halved the butter as others suggested. It still turned out mushy and no one liked the taste.

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ANGELAH100

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2006

This was a great recipe. I seasoned my scallops with season salt, garlic powder and black pepper. I crushed the crackers and put them in a ziplock bag and added a little old baby seasoning. Once I coated the scallops I sprinkled the extra coating on top of each scallop. I subbed margarine for the butter (to make it a little healthier) and reduced the margarine to 1/4 cup as per reviews and reduced my white wine slightly as well. This was great and so easy/quick to make.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 24, 2005

Quick & simple. The first time I cooked scallops I quick-fried them, but with lack of confidence overcooked them. This method, with ts light marinade, resulted in a tender, moist result - much less easy to spoil.

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Frances Garnham

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Reviewed: Jul. 30, 2005

This was really good. I used bay scallops. I read a lot of the reviews for this recipe. Last time I made a baked scallop recipe from this site that had Italian bread crumbs and a butter, garlic, lemon sauce. Hubby complained about the mushiness factor then so I wasn’t going to do it again. I was also ready to try a different flavor from the bread crumbs but it still had to be “breaded” for hubby’s taste. I also didn’t use so much butter and wine. But the hint of wine gave it a really gourmet flavor I loved. The crackers and the DRIZZLE instruction did the trick. I crushed my crackers very fine in a plastic bag with a rolling pin.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jul. 11, 2005

Good recipe, gave a nice taste to scollops. Will make again.

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BOBBIE1155

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Reviewed: Jun. 14, 2005

this recipe is quite tasty & i enjoyed the easy preparation! my dry sea scallops were good sized (12 to the pound) so i gave them an extra 5 minutes then briefly broiled the tops. note: the butter, wine & lemon juice mixture curdles quickly. wait until your scallops are breaded before combining these ingredients. also halving this mixture still gave me enough to cook with. thanks dinah!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 31, 2005

Great flavor, but did not like the mechanics of the recipe. Made according to recipe, you end up with a lot of mush. I would have rather have just baked in lemon and garlic butter. The buttery crackers are totally mushy. I guess drizzle is the key word here. Just drizzle a LITTLE of the liquid-mix and bake. That would have made the difference.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 26, 2005

Wonderful recipe! I didn't have wine so i left it out and I didn't miss it. I also cut the butter down to 1/4 cup and they came out nice and buttery and crispy. They also reheated nicely the next day in the microwave.

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Sweetspice

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Reviewed: Feb. 25, 2005

this recipe was very good...such a nice alternative to frying!! thanks so much!

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NANASOOP

Cooking Level: Expert

Home Town: Malden, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Feb. 12, 2005

This worked well for me. I used it on the biggest scallops I have seen 5 to a pound. I did vary the recipe by using bread crumbs and instead of wine I used chicken broth. I hit it under the broiler as suggested and used very little of the butter mixture. Drizzle!! My husband is a seafood fanatic and loved it.

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BLUFOX

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 20, 2004

Good flavor but way too much cooking liquid - the coating was extremely mushy. I will try this one again, but with modifications.

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2004

Great recipe. Agree that it needs a little more butter and lemon juice.

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ETCALHOME

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Reviewed: Oct. 10, 2004

Very fresh and yummy. Lighter than the typical butter cracker topping.

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LDOUGLAS1996

Cooking Level: Expert

Home Town: Pittsfield, Maine, USA

Living In: Windham, Maine, USA

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Reviewed: Sep. 21, 2004

My husband gave this one 5 stars and I agree. It is super easy to make so we had a "weekend" type meal in the middle of the week. I followed some of the previous suggestions and cut the butter & wine in half. I just drizzled a little over the scallops right before I put them in the oven. They were not "swimming" in the liquid so I didn't have problems with them being too mushy like some reviewers mentioned. I also turned the broiler on for a couple of minutes right before I took them out of the oven. I think it works best to use fine cracker crumbs. Mine had a great flavor, they were gold brown but not crispy like a fried scallop. Thanks for an good and easy recipe. My husband has already said he would like me to make these again.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 16, 2004

We thought this was incredible!! Made them last night.... I took some of the advice I read here and used a little less wine, and I also put it in the broiler for the last couple minutes. Excellent, and would make again for sure. I wanted to make them again tonight, but hubby ate so much (cause they were so good) that he needs a little scallop break. I'd give it 6 stars if they had it!

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Karen M.

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Reviewed: Jun. 15, 2004

yum- delicious! make sure you dry off/out the scallops before coating (otherwise it will be soggy!) used only 15 crackers, used both garlic powder and fresh minced garlic (sauteed in the butter to infuse the flavor). used 1 tsp of italian seasoning, a healthy dose of red pepper flakes, fresh ground black pepper, and parmesan cheese. only baked for 6 min and then broiled for 2. scallops can actually be eaten a little on the rare side (which is how my husband and i like it) i used the juice of a whole lemon and i thought it ended up being a little too tart for my tastes. next time i will only use 1/2 the lemon.

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foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Apr. 17, 2004

Too bland with too much wine for our taste. I will try again with 2 tablespoons of wine, adding garlic salt to the butter, a little cayenne, and some green onions.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Apr. 12, 2004

Tasty & easy to make recipe! I use light butter (and less of it...usually only 1/2 to 3/4), but that's just my preference. Broiling for a minute or two at the end really helps the texture, I think. Scrumptious!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Dinah's Baked Scallops

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