4 Reviews

Terrific! I made this dish for Christmas Eve and my husband loved it and so did I. The only thing I changed was I didn't have lemon thyme but I used lemon zest. Othwise followed the recipe. Simple and delicious, a great scallop lovers dish. I will be making this dish again for sure. Thanks and happy holidays!

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Paintpuddles December 26, 2009

YUMMY as can be! DEFINATELY use white wine but maybe is ME! SO simple, EASY to do! LOVE the entertaining versatility too! Foolproof, failproof recipe! Added extra garlic, personal preference for ME! THANKS!

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mickeydownunder July 10, 2009

I used small scallops and only about half of the breadcrumbs. Very pleased with the results and will certainly use this recipe again. Ann in Alabama

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annetteb December 31, 2008

This was very easy, quick to fix, and very tasty! I used 2 lb. scallops (and there was plenty of butter for them.) I was very sloppy about the herb quantities (more parsley, maybe less thyme) and used regular thyme, since I didn't have lemon thyme. I baked it 15 min., then broiled to get the bread crumbs crispy. Scallops were done just fine. I squeezed 1/8 large lemon over everything before serving to make up for the lemon thyme. Then served with some oven roasted potatoes (which are just potatoes with butter, salt and pepper in a hot (425F) oven for about 1/2 hour) and canned green beans (lazy day.) Hubby and I both were happy campers.

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Cook In Southwest June 06, 2013
Jumbo Baked Diver Scallops