Reviewer:

Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Apr. 9, 2009

I added a bit of Old Bay seasoning to the cracker mixture, fabulous!!!

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Reviewer:

Adoralhm

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Reviewed: Mar. 18, 2009

I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter.

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Reviewer:

Sue

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I had trouble getting the breading to stick, and thought it lacked seasoning.

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Reviewer:

BAWILLIS66

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

This was a tasty and really easy way to make scallops. I did put the scallops in an egg wash before I breaded them. I had hoped that the breading would stick better than being put directly on the scallops. It didn't help enough. Half of the breading came off in the pan. Also use less butter than the recipe calls for or it will be a little greasy. I will make these again but I will try something else to keep the breading on it better. Also try to get scallops that are very close in size otherwise some will be perfect and others overcooked.

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