Reviewed: Oct. 21, 2008

I followed the suggestions of some of the posts, and I still found the coating a bit soggy and rather tasteless. Have definitely made better scallop recipes in the past.

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Reviewer:

LAURASTEPHENSON

Reviewed: Aug. 8, 2008

I used 6 large scallops for this recipe and halved all ingredients (for 2 people). Overall, I enjoyed the recipe but thought it was slightly on the richer side. I think I would prefer this as an appetizer. Reminded me of a Shrimp Dijon – only with scallops. I baked my scallops for about 20 minutes and they were perfect. Did not experience any sogginess as other users reported.

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Reviewer:

jyoung646

Reviewed: Jul. 5, 2008

Excellent Recipe! I did not have any crackers in the house and therefore had to subsitute them for chicken stuffing bread crumbs! It came out perfect!

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Reviewer:

Elegantlooks27

Reviewed: Feb. 23, 2008

i liked this dish, but my guests were just gushing! the best scallops ever! i did broil them for a few min. before serving to get them a wee bit browned. other thank that i stuck to the recipe. i will make this again.

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Reviewer:

hope's mom

Cooking Level: Intermediate

Reviewed: Feb. 7, 2008

Would not make again. We found the cracker crumbs became a gooey glob with the butter/wine/lemon juice added.

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Reviewer:

MrsJD

Reviewed: Jan. 12, 2008

Totally Awesome recipe. Had to cook just a little longer than calls for. Easy to assemble and wonderful flavor

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Reviewer:

Bill

Reviewed: Jan. 8, 2008

These were good. I really liked the idea, but mine came out soggy. They tasted very yummy, but I don't know if I would serve them to guest.

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Reviewer:

KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 18, 2007

Made this following reviewers suggestions and added garlic and mild hot sauce to the butter mixture, placed crumbs on top of scallops for baking and broiling for a few minutes with parmesean cheese. It was delicious and we would definitely make it again.

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Reviewer:

Idawino

Living In: Coeur D Alene, Idaho, USA

Reviewed: Nov. 4, 2007

It was good...I halved the liquids and put the scallops under the broiler, but they still were not crisp. I added Cayenne pepper and crushed red pepper in the breading, which tasted great. I just was not very fond of the texture. I was hoping that it would have been crispier...good recipe though :-)

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