This is one of the great seafood recipes! Large sea scallops are combined with garlic, eschalots, butter and bread crumbs then baked to perfection.
This is the first time I tried this receipe and indeed it was awesome. The only variation I used was freshly ground sea salt/freshly ground pepper blend, and 1/4 tsp nutmeg to taste. In addition, I used flavored breads crumbs as opposed to the plain bread crumbs. I used about a pound of scallops instead of the 16 as recommended in the recipe The dish was prepared and cooked in a 9 x 13 pyrex dish sprayed with a non-stick cooking spray. - 18 Nov 2006 (Review from Allrecipes USA and Canada)
These are better than awesome! Other reviewers noted not to use all of the topping the recipe calls for - I disagree. But instead of putting all of the topping on top of the scallops, I put a little dab on each scallop and scattered the rest of the topping around the scallops, allowing the topping to "soak up" the melted butter/garlic mix that I did not discard, but poured over and around scallops in the casserole dish - this came out crispy and delicious! And easy?? This is the first time I've ever cooked scallops (was always afraid to) and this recipe made me a whiz at it! Will be making this again!! - 18 Feb 2008 (Review from Allrecipes USA and Canada)
This recipe is awesome! I made this to the directions for my wife's 40th birthday party. The only problem is the guests wanted more! The only recommondation is you Must use Digby Scallops. - 31 Dec 2005 (Review from Allrecipes USA and Canada)