Reviewed: Feb. 17, 2004

I absolutely loved this scallop recipe.

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Reviewed: Jan. 15, 2004

This came out great, my boyfriend loved it but I was not too crazy about the taste the wine gave it. I will add less next time.

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AM49

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Reviewed: Jan. 8, 2004

This recipe is excellent! It is so delicious and full of flavor. It is also great with shrimp.

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STORM324

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Reviewed: Sep. 25, 2003

Never attempted scallops before, but this recipe is definitely a keeper! I followed other suggestions and doubled the wine and lemon juice, and added fresh garlic instead of the powder. Perfect! What I would also suggest is NOT adding more cracker crumbs to each scallop - I scooped up extra crumbs and put them in the pan - turned out soggy (my fault!). I used Snackwell's cracked pepper crackers, and added 1/8 tsp salt - and used only 2 Tbl butter. The flavor was wonderful! Thanks so much for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 23, 2003

My boyfriend's new favorite meal! Quick, easy, and delicious!

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SHIFRAHSMOM

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Reviewed: Jul. 26, 2003

This was okay... I think I didn't cook them along enough, and they were still a bit pink inside. But, that's my fault. also, there was way too much butter. I did broil them at the end, which was probably smart, but, I don't know that I'd make this again. Sorry.

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TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 26, 2003

My husband and I both loved it. However, a little too heavy on the garlic (we bth love garlic) and butter...too "runny". Putting under broiler to finish would be nice touch. Awesome with Basamati rice and asparagus on the side!

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CAMSMOM1

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Reviewed: Apr. 22, 2003

Delicious, easy, similar to my recipe, but the crackers and garlic made the difference. I'd cut back on the butter and use more wine and lemon juice. Big hit with my whole family.

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CVM756

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Reviewed: Apr. 18, 2003

In order to rate this a 5 star I did heed others advise and added 2 cloves of fresh garlic, cut down on the crackers and the butter. Also added some red pepper flakes and some freshly grated parmesan cheese. After it baked I also put the dish under the broiler for a few minutes to brown it some more. It was delicious and will make it again with those improvements.

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LOIS33

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Reviewed: Apr. 7, 2003

VERY TASTY!

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2003

Very good but there's no way you need that much butter the recipe calls for. I used about 2 tbs and doubled up on the wine and lemon juice. Nect time I will use fresh garlic. I was surprised how good this turned out given the few ingredients in it.

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Pumpkin

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Reviewed: Mar. 31, 2003

I really liked this recipe. I would decrease the amount of butter and wine and definately broil for the last few moments. Really easy and very tasty!

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VICKIE B

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Reviewed: Mar. 10, 2003

These had potential. I followed previous suggestions and just drizzled a little of the butter mixture on top, but they still became a little soggy after baking. I popped them under the broiler for a few minutes and they crisped up nicely. We really liked the taste of the coating so I will be making these again, however, I think I'll try just broiling them instead of baking them.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Feb. 7, 2003

These are FANTASTIC. The only thing I think I will try differently next time is to decrease the time at 350 degrees to 12 minutes and then pop them into the broiler for the last 3 minutes. I did broil them when I cooked them, but only for 2 minutes. It wasn't quite long enough, but my hubby still loved these scallops.

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MCCATHERN MOM

Cooking Level: Expert

Home Town: Smyrna, Georgia, USA

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Reviewed: Jan. 23, 2003

this is may husband's favorite way to have his scallops served. I have also tossed the scallops pasta with steamed mussles! Delicious and easy!

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JKDELLA

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Reviewed: Nov. 7, 2002

I had never found a scallop recipe that I loved until now. This is great!

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Heidi B

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Reviewed: Nov. 6, 2002

Quite tasty! I used a lot less butter and several dashes of Chef Paul's seafood seasoning, and it was still a bit soggy. Still tasted great, though. I'll make scallops this way again.

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TheNatster

Home Town: Shrewsbury, Massachusetts, USA

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Reviewed: Oct. 17, 2002

These were very good. I made a single serving and decided to cut the butter in half and use a little less wine. Very tasty. I made bow tie pasta as a side and mixed it with the extra "gravy" that was left in the pan after removing the scallops. It gave them a nice flavor. I also decided to broil them for about a minute to make them a little darker. Very easy recipe.

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MIGNON1

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Reviewed: Sep. 22, 2002

Excellent! I can't stop eating!

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TheJuneBug

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Reviewed: Aug. 28, 2002

Wow! Here's my suggestion, I used water crackers. One tenth the fat of butter and I halved the butter and added fresh garlic instead of powder! Man, it rocked!

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