Reviewed: Apr. 2, 2011

Absolutely delicious! I would double the sauce recipe since you will definitely want more! My brother-in-law doesn't even like scallops and he devoured his portion!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Aglick

Reviewed: Mar. 11, 2011

I don't know what I did wrong but my scallops were floating in liquid (not from the scallops themselves either). Not good. Lacking flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Feb. 11, 2011

I just made this and it was awesome! I served it with scallion rice and baby asparagus drizzled with butter and garlic...this is definitely a keeper!! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bloo59

Reviewed: Jun. 30, 2010

This recipe is wonderful! The only change I made was that I omitted the margarine and added 1 tablespoon of pure maple syrup instead. I wrapped the scallops altogether in tinfoil and grilled for about ten minutes. My guests loved them as did I! Not one scallop left! Delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RobynLee327

Cooking Level: Intermediate

Home Town: Carmel, Maine, USA

Living In: Glenburn, Maine, USA

Reviewed: May 3, 2010

I usually cook scallops only 2 min. per side and questioned baking them for 15 min. as the recipe said but went ahead with the recipe because of the other reviews. Before I baked them I patted the scallops with paper towels so they were not wet and followed the recipe to the "T". I took them out of the oven after the first 15 min. and found they were stewing in juice. I removed them one by one with tongs and put them in the glaze for only a minute and I found them to be way over cooked. I don't know what they would've been like if I baked them for another 15 to 20 min as the recipe said! We did not care for this recipe and will remove it from "My Recipe Box".

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

RonEShopper

Cooking Level: Expert

Living In: Naperville, Illinois, USA

Reviewed: Apr. 22, 2010

Cook's Tip: Bay scallops can be substituted for sea scallops. If using smaller bay scallops, lower the baking time by about 10 to 15 min.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 14, 2010

Too much honey flavor came through in the glaze, and not enough of *something* else.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SooperLowa

Cooking Level: Intermediate

Reviewed: Mar. 18, 2010

This recipe was amazing - followed it to the "T". Everyone loved it. Served it with Vermicelli! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Colleen

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Argyle, Texas, USA

Reviewed: Oct. 21, 2009

Veryyyyy good flavor!! I cook scallops all the time and I will be using this recipe many more times! I changed the oven temp to 350 since they cook very fast, and you do not want them overcooked. I added another clove of garlic (love it!) and didn't quite add the full amount of Old Bay. Already gave a copy to a friend!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

milor251

Reviewed: Oct. 9, 2009

Served with brown basmati and wild rice and French cut green beans. Clos du Bois Riesling. Did not create a glaze but stayed saucy instead. Sauce good on the rice.

Was this review helpful? [ YES ]
0 users found this review helpful