If you can find them, sea scallops make either a delicious meal with rice, or a fancy appetiser for a dinner party. They're so flavourful they don't really need much more than a little butter and lemon.
I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible. - 06 Apr 2002 (Review from Allrecipes USA and Canada)
I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover - 21 Apr 2002 (Review from Allrecipes USA and Canada)
In order to rate this a 5 star I did heed others advise and added 2 cloves of fresh garlic, cut down on the crackers and the butter. Also added some red pepper flakes and some freshly grated parmesan cheese. After it baked I also put the dish under the broiler for a few minutes to brown it some more. It was delicious and will make it again with those improvements. - 18 Apr 2003 (Review from Allrecipes USA and Canada)