Reviewed: May 12, 2010

I was afraid to try this recipe because some reviewers said the flour fell off while cooking. I rinsed and drained the scallops but also patted them dry..that is the key! I dusted them in the flour mixture and put it in very hot oil. The flour did not fall off. The recipe is very yummy. I will make it for my guests next week. I hope the scallops are on sale though...They are very expensive but they were worth it! Love this recipe.

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Reviewer:

marief

Reviewed: May 10, 2010

easy to make, tender & delicately flavored if you go lightly w/the lemon juice. next time I'll add some old bay to the flour mixture for a spicy version. will make these again for sure.

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Reviewer:

chibiharuka

Reviewed: May 9, 2010

Loved this recipe! I followed some of the other comments and made a marinade with the spices below, olive oil, lemon juice from 1 lemon, and added dried parsley. Very tasty!

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Reviewer:

REDHOTRS

Cooking Level: Intermediate

Home Town: Fleetwood, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Apr. 14, 2010

I followed this recipe to a "T" and it was far too salty for my liking. My husband couldn't even eat it. He said it was too salty and too earthy. I would not make it again.

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Reviewer:

ShanM518

Reviewed: Apr. 10, 2010

The best scallops ever. I followed the recipe as written with the exception of adding the cheese to the flour mixture. I made sure the scallops were dry and just dropped them in a baggie and tossed. Thank you for the post.

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Reviewer:

Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

Reviewed: Apr. 6, 2010

Love this recipe. I have made this several times but have never wrote a review. When I spend the money on big scallops I only make them this way. I love to finish this with a spray of truffle oil spray before serving these. Wonderful! Now I have to go make these again.

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Reviewer:

COOK471

Cooking Level: Expert

Reviewed: Mar. 22, 2010

yummy yummy yummy

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Reviewer:

EAVENSTAR

Reviewed: Mar. 16, 2010

I made these as directed and they turned out perfect. I made my own sauce in the pan as other reviewers suggested using white wine, flour to thicken, butter and fresh spinach. I served it over pasta. Everyone loved it.

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Reviewer:

mich&rich

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 7, 2010

I made these for my brother, who was in town, and he LOVED them! I liked them a lot, too, but thought 2T lemon pepper made them too lemony (and that was w/o the lemon juice suggested at the end). So, will definitely make these again - probably cook a little longer than 2min each side...possibly 3min each side depending on how thick the scallops are...and will cut the lemon pepper down to 1 T.

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Reviewer:

Diana71

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 4, 2010

Great recipe, it was a hit with the family! That's what counts! I used this recipe to make scallops for the first time, it was very easy. My husband and two boys, (3 and 6) found it to be very tasty.

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