If you can get fresh sea scallops this recipe is quick, easy and mouthwatering. Simple seafood at its best!
I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter. - 18 Mar 2009 (Review from Allrecipes USA and Canada)
This was quick and delicious. We used italian bread crumbs and egg to make it stick better instead of cream and crackers. - 02 Jul 2010 (Review from Allrecipes USA and Canada)
I also added some Old Bay, but instead of light cream, I let them soak in plain milk for about 2-3 minutes, and the crust stayed on completely. I also finished them with a dried little dill weed. FANTASTIC, I too will make these often. - 30 Sep 2010 (Review from Allrecipes USA and Canada)