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Wonderful dish, and easy to do on a weeknight. I only made the following adjustments: I used ay scallops (which are smaller and slightly sweeter) because my husband and i went scalloping ourselves. I used saltines because I didn't have oystercrackers, and used less salt (this was as a precautionary...husband and I added salt back in at the table), didn,t have fresh parsley so I used dried (I put this all and the lemon pepper seasoning and cayenne into the food processoe, and when I tastedb it then knew it would be great. I added a little butter with the evoo for sauteing, and tossed with some buttered egg noodles. Served with green beans, and steamed mixed veggies for a balanced and satisfying dinner. Husband and six year old loved it!!!!

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superchick524_9490045 January 03, 2011
Crunchy Lemon and Herb-Crusted Scallops - Robin Miller