Reviewed: Nov. 19, 2009

These were really good and easy to prepare. I made them with a cashew/asparagus side dish. Healthy and tasty.

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daisycoal

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Reviewed: Nov. 14, 2009

This was not my family's favorite recipe. I will keep searching for a different one.

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Nov. 10, 2009

Pretty tasty. I omited the lemon pepper and added some much needed garlic. Scallop cooking tip (from my chef friend) - Since most of us overcook the first side, cut the cooking time on the other side in half. This will give you moist, delicious scallops every time!

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jenw

Cooking Level: Beginning

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Reviewed: Nov. 1, 2009

The scallops were delicious! Don't coat the scallops too much though. Just lightly coat them. Great Recipe!!!!!

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ALec1818

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Reviewed: Oct. 28, 2009

Perfect!! Really, really good! Although, I did listen to the others and left out the flower, added some parm to the mixture. I put all the Scallops in a freezer bag and coated them.. Best Scallops I've made!

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Cookin with Keith & Sara

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 27, 2009

This one turned out really good! Like some others said, I skipped the flour and just tossed in the spices. I also went a little easy on the seasoning salt. Everything seared perfectly with lots of burned-in flavor. Very nice!

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xerxes2695

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Reviewed: Oct. 16, 2009

Sooooo good!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Sep. 7, 2009

This was so good, my hubby even said so..and he usually doesn't make any comments about a dish. I used an iron skillet to give me a nice crust on the scallops! I put a little butter and white wine in the pan after removing the scallops. Served over linguine with the sauce. Very elegant and tasted rich. Will make this again.

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damiko56

Cooking Level: Expert

Home Town: Sunbury, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 3, 2009

This was very good. It made a nice crust on the outside. We had a mushroom creamy pasta on the side and that was a perfect combination. We'll definitely make again.

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sarahk

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Reviewed: Aug. 30, 2009

this was great and so easy. i've been afraid to cook scallops because in the past i overcooked them. This recipe was perfect and my fiance that they were awesome. i tried a batch omitting the oregano and thyme and added cayenne pepper and garlic powder to the flour mixture. It had a nice bite if you like spice.

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Val

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Reviewed: Aug. 18, 2009

My family enjoyed this meal. Have to be careful not to overcook the scallops.

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Julie

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Reviewed: Aug. 18, 2009

This was disappointing, considering how much I paid for sea scallops. Not restaurant quality, even though I followed the helpful suggestions. Definitely DON'T cook this on high heat! I served it over pasta, but there wasn't any sauce to put over the pasta.

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TW in Florida

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Reviewed: Aug. 14, 2009

This recipe was pretty good. As per everyone else's reviews/comments about the crust falling off in the pan, I subbed in panko (japanese bread crumbs) for the flour and dipped the scallops in egg whites before rolling them in the batter and searing them. They came out pretty tasty! I used a little white wine on them while they were in the pan- really tasty and served with lemon & lime juice. I also added parm. cheese to the batter, like one of the other reviews recommended. My only complaint is they were a tad salty- an easy thing to fix!

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TC Mckenna

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Reviewed: Jul. 15, 2009

yummmm

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LisaS

Cooking Level: Intermediate

Living In: Danville, California, USA

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Reviewed: Jun. 17, 2009

A bit mushy. Definitely use the white wine to make a sauce.

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Kristyn

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Reviewed: Jun. 1, 2009

This was excellent. At suggestion of others I deglazed the pan with some white wine, butter & lemon juice. Used a little too much lemon :( ..so had to add a tablespoon of sugar to offset the acid but it was still delicious.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: May 13, 2009

great!!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 29, 2009

Wonderful. Did as others suggested and marinated scallops for a few hours in the frig. Sauteed scallops for a few minutes on each side and removed from pan. Deglazed the pan with white wine and added baby portabello mushrooms and 1 T. of butter. Served scallops along side angel hair pasta with mushroom sauce. The best!!

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Feb. 11, 2009

This is Amazing!!! You can't stop eating! What an awesome recipe! Compliments to the chef!

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Dave_oh

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Reviewed: Jan. 1, 2009

Very good, a little too peppery for my husband. I used Bay seasoning as the seasoning salt. Instead of lemon pepper, I dipped the scallops in lemon juice before dipping them in the flour mixture. I liked the crust on the outside, and it was great the next day, too.

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