Reviewed: Apr. 28, 2012

Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only thing I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast iron skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Enjoy!

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24 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: May 12, 2012

This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 min. and with a salad. YUMMY

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15 users found this review helpful

Reviewer:

Mary Lou Rogers

Reviewed: May 13, 2012

I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe, all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time!

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29 users found this review helpful

Reviewer:

Crystal R. Ward

Reviewed: Jun. 11, 2012

Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end, just until thickened and served over angel hair pasta. Finish with a sprinkle of romano cheese.

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3 users found this review helpful

Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Aug. 28, 2012

This dish was extremely tasty, I look forward to making it again, so my wife and I can devour it!

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Reviewer:

DrSeussFreak

Cooking Level: Intermediate

Home Town: Highland Park, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 22, 2012

I used shrimp because it is what I had and it was amazing!!

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Reviewer:

mrsreg

Cooking Level: Intermediate

Reviewed: Oct. 18, 2012

My date/boyfriend requested seafood for dinner. I'm a grill/BBQ steak kinda girl, NOT a seafood person, other than the occasional grilled shrimp. I remembered liking scallops as a kid and found this recipe. I followed exactly and WOW! This was amazing, tasty, rich, and a total hit. I agree with another reviewer that as an appetizer 1.5 lbs is a little too much, but that says nothing about the flavor and total perfection this recipe is! Thanks.

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Reviewer:

sarbee

Reviewed: Dec. 19, 2012

Best recipe ever!!! Made it as a pasta instead, absolutely delicious....

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Reviewer:

natypilo

Reviewed: Jan. 1, 2013

Yum!! We put it over pasta, and it was sooooo good! I do recommend a little bit of cornstarch just to thicken it up a bit if you're making this a pasta dish. Other than that, it's fantabulous!

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1 user found this review helpful