Reviewed: Jan. 11, 2011

Excellent. Made for self & elizabeth 1/11/2011

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1 user found this review helpful

Reviewer:

Ed K.

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Cooking Level: Intermediate

Home Town: Melbourne Beach, Florida, USA

Reviewed: Jul. 25, 2010

Although I like all the ingredients I thought it tasted bland, and I'm usually one who likes it a little more on the simple side.

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Reviewer:

lyfia

Reviewed: Jul. 14, 2010

They were great but I did put them under the broiler for a few minutes after baking.

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2 users found this review helpful

Reviewer:

Dottieann

Reviewed: Mar. 14, 2010

I enjoyed the recipe very much. I didn't have everything on hand so changed it a bit. Instead of crackers I used 1/2 panko crumbs and 1/2 italian bread crumbs. I did not have lemon juice so I sprinkled lemon pepper. I put some maple syrup in with the melted better for touch of sweet. Very good receipe to play around with.

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8 users found this review helpful

Reviewer:

jeniferla

Reviewed: Apr. 13, 2009

Very nice recipe. I made them as a second dish with Easter dinner. I used 2 lbs. of scallops, all measurements were fine. very yummy.

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3 users found this review helpful

Reviewer:

CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

Reviewed: Mar. 22, 2009

these were phenomenal!!! My husband loved them! I took suggestions reduce the wine and lemon juice and added more pecans and breadcrumbs.

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11 users found this review helpful

Reviewer:

tamcook

Cooking Level: Expert

Reviewed: Sep. 24, 2008

This came completely amazing. I didnt have lemon juice so i subbed it with dry white lime with a lemon flavoring. I was so nervous on if this was going to taste good. It was ver easy and fast to make and is great over rice pilaf

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5 users found this review helpful

Reviewer:

AshleyJane

Cooking Level: Intermediate

Home Town: Old Bethpage, New York, USA

Living In: Plainview, New York, USA

Reviewed: Jun. 10, 2008

I truly enjoy scallops but I didn't love this recipe. I used Ritz crackers - I didn't have any pecans so I substituted walnuts which I don't think was a good idea. I also added parmesan cheese to the topping as one reviewer suggested. When I took it out of the oven and tasted it, it was very bland. I added alot of granulated garlic and about a tablespoon of butter which helped. It was just ok...wish I could have left 5 stars.

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Reviewer:

SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

Reviewed: Apr. 15, 2008

This was a great dish, however I used several substitutions due to not having some of the ingredients the recipe called for. I first changed the servings to 2. I didn't have white wine, so instead I used diluted apple cider vinegar (50 vin/50 h2o). I used half pecans/half hazelnuts, half wheat thin crumbs/half plain bread crumbs. I also mixed in 1 TS of honey with the melted butter before drizzling it on top. The topping turned out to be sweet, but it was not overpowering. Sweet is not something I usually think of when it comes to seafood, but this was mmMM delicious!

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6 users found this review helpful

Reviewer:

Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Mar. 24, 2008

Recipe is very good and easily adaptable to other ingredients. For example other types of nuts rather than pecans and any type of crackes. I used triskets, but watch the salt as they are salty. I also marinated the scallaps for 30 minutes in a combination of juice and seasonings that we like.

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6 users found this review helpful