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OH MY!! Hubby and I were VERY happy with this recipe!! We did add a bit of a twist as we had just pulled some fresh green onions from the garden (used tops only) and we used the juice of a fresh lemon as well. We quartered the mushrooms and they soaked up just the right amount of the lemon/butter flavor. Every bite just got better and better. We both agreed that this was a keeper dish and one we would love to make for company!!
Unbelievably simple, yet has great flavor -- this dish was the hit of the barbeque. I used lemon pepper a bit more liberally than the recipe calls for, and substituted cilantro for the parsley.
Very good -- I used 3/4 lb scallops (the small ones) and added asparagus (the thin type) to the packets; served with tossed salad -- a great Spring meal! I am using the third packet for lunch tomorrow over salad -- think it will be great. Thanks for sharing!
These were ok by me but DH liked them quite well. I did add some green onion tops and we did them in the oven since we don't have a grill right now. I think perhaps a better quality scallop than we had would make a difference as well.
LOVED the idea of cooking the scallops in a foil packet on the grill, but it was really bland. I even upped the lemon pepper and garlic. I also added some green onion and generous squeezes of lemon to each packet. This has GREAT potential, I will just have to find the seasoning blend that works best for me. This is a great little recipe for a special weeknight dinner....looks like you fussed forever but didn't!
The perfect meal. Served with steamed veggies and a side of long grain brown rice. Added just a little minced onion. We love scallops and this is the best way to prepare them for a quick light meal.
5 star all the way - I prepared individual pkgs earlier in the day then popped them in a 375F oven 20 minutes before serving - I vented each with a small hole on top of the paackage. I did cut back on the butter - the garlic is Mmmm Thanks Kathy for all that you do as well as postingr this lovely easy recipe
This was a quick and easy meal. I liked the lemon pepper flavoring. It was not a grilling day here in MI, so I prepared them in the oven, turned out fine. I am not a fish lover, but these were pretty good.
My husband and I thought this was one of the best recipes I had made in awhile. This just did it for us. The only change I made was to use lemon zest and squeezed a 1/2 a lemon over each serving b/c I don't really like lemon pepper seasoning. Then I did salt & pepper to taste and it was just absolutely delicious. After 12 minutes I went and pulled back the foil to peek, and the scallops were perfectly done. Thanks so much for posting this!
Not only was this very delicious, I also loved that it was so quick to put together and there was such easy cleanup using the foil. I didn't measure the lemon pepper, but am sure I used quite a bit more than called for. Served over brown rice. Thanks, Kathy, for sharing the recipe!