Reviewed: Mar. 25, 2013

Tried these 2 ways- 1st time I lightly browned about 1 1/4 cups in butter in small skillet and just put them on top of scallops, added galic powder & pepper to wine, lemon mixture, adding much less melted butter & drizzled over the top of panko crumbs, Fabulous! Then tried the cracker crumbs above recipe, good but mushy because of too much butter and crackers had no crunch.

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Reviewer:

Chrissykat10

Reviewed: Feb. 10, 2013

I THOUGHT THIS WAS AN EASY AND VERY DELICIOUS SCALLOP RECIPE. I DIDN'T HAVE WHITE WINE ON HAND SO DIDN'T INCLUDE IT, BUT I DON'T THINK IT MATTERED AT ALL BECAUSE THE TASTE THAT THIS MEAL GETS IS MOSTLY FROM THE LEMON-BUTTER SAUCE AND THE BUTTERY CRACKERS THAT YOU PRESS THEM INTO. I HAVE MADE THEM TWICE AND TONIGHT I AM GOING TO MAKE THEM AGAIN. THEY ARE SO GOOD. I HAVE MADE SCALLOPS FROM OTHER SUBMISSIONS TO ALL RECIPIES, BUT THEY WERE SAUTEED AND I THINK THESE BAKED SCALLOPS ARE SO MUCH BETTER. I DIDN'T CHANGE ONE THING, EXCEPT OMITTING THE WHITE WINE AND I THINK IT WAS JUST AWSOME. THANKS FOR THE TREAT.

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Reviewer:

PEGGY6026NO

Reviewed: Feb. 3, 2013

This is excellent! We dip the scallop in the sauce mix and then in the cracker mix. We only coat the top surface (just as pictured). The remaining sauce is drizzled around the scallops as to not disturb the topping. You will need a bigger dish to allow for this. We broil at the end if needed.

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Reviewer:

MS33W

Cooking Level: Intermediate

Home Town: Stoughton, Massachusetts, USA

Living In: Brockton, Massachusetts, USA

Reviewed: Jan. 26, 2013

OK....made this tonight with beautiful scallops from Costco (frozen but awesome) tried putting all the scallops in an 8" casserole - have to agree with whoever said this was too much sauce - they weren't cooked enough so I had to put them on a baking sheet and put them in the oven for 5 minutes more...7 would've been better...I also added Old Bay as someone else suggested...this very good recipe :) had with wild rice and broccoli casserole

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Reviewer:

peggy

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 11, 2013

Not sure what I did but these things came out very watery! All the breading was coming off and gooey...just didnt work for me. I followed the directions exactly so I have no idea why? These were previously frozen scallops.

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Reviewer:

nurseypoo5

Reviewed: Jan. 1, 2013

Made this as part of Christmas dinner. The recipe is great... very tasty! I will make this again. I did not have enough crackers so I added potatoe chips. Still turned out well. I had huge scallops but the 15 minute cook time was a little long in my estimation, some were a mite overcooked. That did not stop my guests from devouring them and look for more.

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Reviewer:

Emmeraldas

Reviewed: Sep. 3, 2012

This was a very good recipe for baked scallops...l altered the receipe slightly by using panko bread crumbs instead of crackers, I also did not use 1/2 cup butter, just about 2 tablespoons was fine. I will be making this again.

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