Grilled Garlic Parmesan Crusted Scallops Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Apr. 2, 2014
Despite the beautiful golden color, the breading was soggy and mushy. Yuck! The flavor was good, but I'm not sure I would attempt this one again. If I did, I would try using butter instead of olive oil to see if that would yield a crispier coating.
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Cooking Level: Expert

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Reviewed: Jun. 19, 2013
I thought this was wonderful!!! I made it exactly as described, no changes, and it was delicious. Scallops on skewers were a little tricky, but I even got the "grill marks" on the scallops. Will definitely be making this again. Thank you for such a great recipe!
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Reviewed: Sep. 3, 2012
This was great! But, I had a problem with getting the panko (not breadcrumbs) and the Parmesan Cheese to stick once on the grill. The grill was cleaned and oiled. Any ideas? Thanks
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Reviewed: Feb. 20, 2012
I am going to try this dish tonight, but w/3 changes: i'll use tilapia filets AND a grill pan on my stovetop, then i will use garlic and salt separately. One thing that is missing in the directions as they are written: always pat dry the scallops before you either dip them in oil or begin to sear them. The water on the fish will interfere w/the cooking!
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