Rich... sinful...Delicious! They did pull away from the pan, but nothing to worry about. Just watch them and pull them from the oven when the top is nice & brown. Let cool completely before cutting into bars. I keep mine in the refrigerator... makes a great snack anytime of the day! ;)

Reviewed On: Jun. 20, 2006

Super Recipe – thanks! I did not parboil the scallops but rather cooked for 25 minutes as other reviewers suggested – they were perfectly cooked. Also, I used a good gruyere cheese instead of mozzarella because I couldn’t bring myself to put mozzarella on scallops. It was a perfect combination of flavors. Fontina will be good too as another reviewer suggested. Next time I will try fresh baby spinach just to see the difference. The recipe is rich… & so delicious.

Reviewed On: Jun. 20, 2006

Easy & delicious prep ahead meal! Thanks! I used U12 shrimp and made the sauce of orange marmalade, Dijon mustard, & prepared horseradish (added equal amounts of HR & mustard until I had the flavor I liked). The combination of the heat from the sauce & the sweetness of the coconut were PERFECT! After I coated the shrimp & put them in the refrigerator, I cleaned up the kitchen until I was ready to cook. Instead of using the deep fryer, I heated canola oil in a large deep skillet and fried the shrimp a few minutes on each side. If you are frying the shrimp in batches, just throw the shrimp into a 200* oven until ready to eat.

Reviewed On: Nov. 2, 2005