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This just didn't work for me. A cup of breadcrumbs is a lot. I ended up with scallops covered in dry bread crumbs that baked dry. I took this out of my recipebook.

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Pat from Ohio December 22, 2003

Fabulous dish! I can't wait to try it on guests! My fresh tarragon is up so I was able to use it. (You just can't beat fresh herbs). This is a great tasting dish and so easy to prepare. Thanks AGAIN normaone, for another great recipe.

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Merlot April 22, 2003

I tried this recipe tonight and made a couple of changes. I only had 8 oz of scallops so I decreased the breadcrumbs. As for breadcrumbs I used foccacia sticks (parmesan and garlic flavored) added a pat of butter to the top of each little dish, baked for 7 minutes and then squirted a little fresh lemon over the top. Got a 4 star review from hubby! It's a do again for sure!

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TwinkieLight January 13, 2009

Very easy to make but a little bland for me. I will try other recipes and see what the difference is. Herb

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mayor November 22, 2006
Baked Scallops