Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 20, 2013

Clearly something went wrong. For me, this wasn't very good at all and I LOVE scallops. I don't even have any tips on how to improve it.

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Reviewer:

Mark

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Mar. 16, 2013

I have made this recipe a number of times and love it each time! As with other reviewers I have made some modifications. I use bay scallops and double the butter but do not change the amount of lemon juice. I put crushed garlic cloves in the butter while melting and remove them. Once the lemon juice is added, I brush the butter mixture on the scallops and then pour the remainder in the pan. Broil for only 6 to 7 minutes since we don't like over cooked scallops. Served on wilted spinach with mushroonm risotto and a salad this has become our staple dinner for Christmas and New Year's Eve. Great company dinner as well.

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Reviewer:

ejanelin

Reviewed: Dec. 27, 2012

Excellent, I agree with her husband. Used crushed garlic and sprinkled some kosher salt. Used frozen scallops thawed overnight in the fridge. It took about 9 minutes on the 2nd rack under the broiler. Thanks for a new favorite!

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Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

Reviewed: Dec. 11, 2012

I thought it came out great! I will make this again soon! I used fresh garlic instead of garlic salt, a little bay seasoning and lemon juice.

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Reviewer:

Laura

Reviewed: Dec. 7, 2012

I will be trying this recipe as it sounds wonderful. After reading the reviews I see some reviewers mentioned dry pack scallops. What are they ??

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Reviewer:

ksawyer

Reviewed: Oct. 11, 2012

Absolutely amazing! My name is Maria. I love so much your recipes that I tried this one and I put it on my blog, but giving the link to here, as the original source, as I always do with everything I publish.

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Reviewer:

mary11637

Reviewed: Sep. 15, 2012

Fantastic!! I used 6 large sea scallops between a friend and I and they were cooked so perfectly we were both left wanting more, especially with the leftovers, but I went along with another rating and pan seared them in butter instead, 2 minutes on each side and then sprinkled butter on top of them after I placed them on the rice pilaf!! Simply divine!

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Reviewer:

cantcookworthbeans

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 29, 2012

My husband and I love scallops at restaurants, and this recipe was perfect for home-cooking! Delicious! I used sea scallops once and large bay scallops once and both times they were wonderful!

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