Reviewed: May 7, 2012

This recipe is great! After washing the scallops, blot them dry with a paper towel. Toss them in the flour mixture to get a light coating them place them in the hot pan. When you flip the scallops, don't put them in the same place. Move them to a part of the pan that hasn't been cooked on yet (it's hotter and will sear the scallops better - a trick I read in Ad Hoc). 2 minutes on each side was perfect! I will definitely make them again!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: May 3, 2012

Both my husband and I loved this recipe. I used less flour than called for and mixed the parmesan in with the coating mixture as others suggested. The dish was very light and delicious!

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Reviewer:

mamabetz

Reviewed: Apr. 30, 2012

Good, first time making scallops, love them

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Reviewer:

Cheelara

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Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: Mar. 18, 2012

Good recipe! I followed the other suggestions, and omitted the flour, but I also added ~1/4 tsp cayenne, cut the oil by 1/2, omitted the lemon juice and served with long grain & wild rice.

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Reviewer:

Clmby

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Latrobe, Pennsylvania, USA

Reviewed: Jan. 11, 2012

Too much lemon pepper! But coating in flour and searing is a good way to serve scallops

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Reviewer:

Janine

Reviewed: Jan. 9, 2012

SUPER easy and SUPER good. My husband came home with a pound of dry sea scallops and wanted a nice, light prep for them - this definitely fit the bill. It's mild, simple, and doesn't obscure the taste of the scallops too much. One of the few "perfect!" reviews from his very picky tummy. My only comment is that I ended up with a lot of extra flour/seasoning mix - you could probably cut this recipe down by half, or possibly even down to a quarter the original measurements, and still have enough.

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