Reviewed: Jul. 28, 2002

my mother loved them!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jun. 23, 2002

I loved this recipe. I was looking for something similar to the taste of Carrabba's scallops and this is the closest I have found. It came out EXCELLENT!

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LAS0127

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Reviewed: May 7, 2002

Thanks for clarifying that... when i read the recipe, it didn't occur to me that most of the sauce was intended *not* to be used! Seems a little wasteful to melt it all together and then only use half... Anyhow, with so many reviews to guide us, i'm sure we'll all manage to get this excellent recipe just-the-way-we-like-it, whether that is half-cup-butter-rich, or 2tbsp "lite"....

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INCDEB

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Reviewed: Apr. 21, 2002

I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover

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DEBNJAMES

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Reviewed: Apr. 15, 2002

Quick, easy, and delicious! Great for any size meal. Just add vegetable/noodle/etc. Or enjoy it by itself!

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BAPGAR

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Reviewed: Apr. 7, 2002

Thanks for a easy and great tasting scallop recipe! I also used less butter, and added some fresh garlic & cayenne pepper to the crumb mixture in a plastic bag. This was great and I will be making it again!

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Sindie1000

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seville, Ohio, USA

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Reviewed: Apr. 6, 2002

Both my husband and I found this recipe very bland. I was surprised because of all the rave reviews. It was quick and easy to make but I don't think I'd make it again.

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AGAGNON

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2002

I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.

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NICKLEFORT

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Reviewed: Apr. 2, 2002

My family loved it!. My husband insisted I write a review. It was quick and better than any dining experience out and we have dined at the best. I did add a dash of garlic powder though I do admit. We love garlic. Excellent. K Norris

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KATNORRIS

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Reviewed: Mar. 18, 2002

Was very bland and just not what I expected. Wouldn't make it again.

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Love2cook

Cooking Level: Expert

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 15, 2002

I do not like seafood at all and I am trying to learn to like it slowly. Starting with scallops, what a wonderful recipe this is. I can't say enough about it. I followed the advise of the many reviewers and used 2 tbls of butter (plenty) and the flavor was outrageous! Which means a lot coming from someone who eats nothing from the sea and lives in New England!!! Thanks for the recipe!

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LIZ B

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Reviewed: Mar. 14, 2002

We enjoyed this very much, a definate keeper. Interesting flavors of garlic and wine really inhances the scallops without overwhelming. Did use less garlic than called for and the dish came out excellent. I think this would also be a great recipe for shrimp.

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Jannalle

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Reviewed: Mar. 5, 2002

Thank goodness for the reviews although common sense would say to use less butter. I sauteed fresh garlic in 3 Tablespoons butter before adding the wine as nothing compares fresh to powdered. I was worried the cooking time would be too long but it was just right with the broiling after. I used the whole recipe for 2 people which meant 8 scallops each. I loved this recipe for its ease of preparation and taste.

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JONELLY

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Reviewed: Feb. 26, 2002

Wonderful recipe! YUM!! The pound of scallops made three individual casseroles. I used 1/3 cup butter. I also used about 30 crackers and sprinkled the extra over each dish before baking. The suggestion to coat the scallops in a plastic bag made it easy. Also added a good splash of sherry in addition to the wine. 23 minutes baking time, and 2minutes under the broiler. Beautiful presentation, and sweet and succulent scallops. Got RAVE compliments. Loved it. Will definitely make again. A+++

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RHONDAMARY

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Reviewed: Feb. 25, 2002

After reading the reviews I had to got back and make sure I followed the recipe right and I had. Dinah says "..the scallops are so flavorful they don't need much more than a little butter.." I guess I don't consider having my scallops floating in a whole stick of butter and her "drizzle the butter" comment the same thing. If I did something wrong please reply. The scallops looked great lightly breaded in the pan until you add the butter, wine and lemon juice and bake it. My crumbs came off and were floating in this mushy liquid that looked curdled by the lemon juice. All four of us gave it a thumbs down. I didn't remember the review about the 2tbsp of butter and maybe that would of made all the difference in the world.

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LRABINE

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Reviewed: Feb. 25, 2002

This was a pretty good way to prepare scallops. But I found that there was a little too much butter, will probably cut back on that next time. And the crumb mix that I made up was double what I used so I wasted a lot. But other than those few adjustments this was good.

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Carla

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Reviewed: Feb. 22, 2002

Very easy recipe but would agree with another reviewer and add more lemon and spice. Just a personal preference for an otherwise great recipe.

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GOGOLF

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Reviewed: Feb. 19, 2002

I usually like my scallops sans much of anything---but this recipe was simple and light enough to make the most of a delectible seafood entree. I added a teaspoon of fresh ground pepper to the crumb mix to make it extra zingy. Great stuff!! Will make this again and again.

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Bobbie

Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA

Living In: Medford, New Jersey, USA

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Reviewed: Feb. 18, 2002

These were wonderful and so easy to make that my 9 year old son made them.

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MHOWLAND

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Reviewed: Feb. 18, 2002

I have made this recipe twice. Both times everyone loved it. The 2nd time I made it I put the scallops on one side of the pan and shrimp on the other. Instead of coating the shrimp, I sprinkled them with the extra cracker crumbs. I served it for company and they thought it was great. I also broiled it after baking. Thanks for the recipe.

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MARY E. MATOS

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Dinah's Baked Scallops

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