I made this recipe because I noticed the originator is from Maine. Me too, and I would lose the bread crumbs completely or cut them back significantly. Fresh Gulf of Maine sea scallops are sweet and delicious (and expensive! $19.99 a pound today). They are so very fragile that they need very little "help" and the best flavor is experienced by adding very little to them. A bit of shallot, a little garlic, perhaps some mushrooms (because I can't eat scallops without mushrooms), and they're good to go. I thought the bake time was pretty right on for large sea scallops at the 425 degree temperature.
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I made this recipe because I noticed the originator is from Maine. Me too, and I would lose...