Reviewed: Apr. 16, 2001

I made this recipe for company and everyone thought it was absolutely delicious!!!!

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LongBeachChef

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Reviewed: Mar. 29, 2001

Fabulous. I too would reduce the amount of butter- otherwise it was great, and simple too!

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MSMIMI

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Reviewed: Mar. 24, 2001

I made this dish for my husband and mother. We all thought it was delicious. It was simple and quick to prepare. I cooked them for about 17 minutes and then broiled the tops for about 2 minutes. Next time I might use a little less butter, but I wouldn't change anything else. I enjoy scallops, but usually never cook them at home, I will definetly use this recipe again. My children do not eat seafood so I couldn't rate Kid Friendly high for this reason. Thanks

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BRIANGIE

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Reviewed: Feb. 15, 2001

This dish was absolutely amazing. I cooked it up for my sweetheart on Valentines Day. It was quick, easy, and not too expensive. The scallops were served with a wild rice pilaf and sauteed squash, zucchini, and carrots. I am a chef, and have cooked and eaten many seafood dishes in my life. This one was by far the tastiest. Scallops have such a wonderful flavor, it is important not to add too much spice or sauce. This recipe blends the spices and sauce perfectly with the scallops for the perfect taste and texture combination!!!

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alanwmoore

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 14, 2001

This was so yummy! I bought scallops without having a clue how to make them! This recipe was so quick and easy and tasted great! I even impressed my husband! It made a great Valentines Day meal!

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ROBBINMERRITT

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Reviewed: Feb. 5, 2001

Fast, easy, and delicious what more could you ask for.

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SUSAN SMITH

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Reviewed: Jan. 12, 2001

My kid doesn't like seafood or anything that comes in shells so it's hard getting him to like this, much less eat it. But I love the scallops prepared this way, just one problem. The drizzling sauce calls for too much liquid - butter and white wine - and it made the crumbs too soggy. I would cut the liquid in half to get a more crispy crumb. Perhaps I did it wrong, anyone had the same problem? It was wonderful otherwise!

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Wayne W

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Reviewed: Nov. 9, 2000

My 16-year old summed it up: "mmmm....this is really good" I used the small, sweet bay scallops and served them with baked baby Yukon potatoes.

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PAULER

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Reviewed: Jul. 15, 2000

WEloved it! 1lb of scallops gave 3 people 5 scallops each. Next time I'll cut the crackers to 15 - I had a lot leftover so I added them to the sauteed zucchini I made as a side dish. I also cooked a risotto in the microwave which was ready at the sme time as the scallops. This is definitely a keeper! PattyEllen

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