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Awesome Baked Sea Scallops

Reviewed: Nov. 9, 2010
This was my first time cooking large sea scallops. I agree with many others that the breadcrumbs were way overpowering and reduced the flavor of the shallots, garlic and the scallops. At the same time, the recipe was very simple and quick. I served it on a bed of pasta with a light white wine and olive oil sauce with mushrooms, garlic, some greens and crumbled bacon, and the breadcrumbs soaked up the pasta sauce making the whole meal seem really dry. This recipe is way too bready, and especially over pasta. I think next time I will pan sear my scallops to serve with pasta, or just make enough breadcrumbs for this recipe to just cover the tops and serve it on a large serving of cooked greens without any pasta.
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