129 Reviews

With all the great ratings, I had to try it. Overall the recipe had great flavor. I did make some changes. I had 2 1/2 lbs scallops and looking at the amount of cracker crumbs, I knew it would of been too much for just 2 lbs. But considering the extra 1/2 lb, I stuck to the cracker crumbs amount, but still cut back on the butter amount.

Sea scallops are key, and dry if possible. If you can't get dry fresh scallops, make sure to dry completely on a paper towel before using. This will help avoid extra moisture which some mentioned.

Next, I did use fresh thyme and plenty of pepper and some sea salt.

I mixed the cracker crumbs with the butter, only 1/3 cup, not 1/2 as stated and then topped the scallops. I felt there was less butter in the buttermilk at the bottom.

Also, I think it is important to get a pan that fits how many scallops you have. This way the crumbs stay on top vs the bottom of the pan. Mine turned out crunchy after 20 minutes at 425. I cooked them a bit hotter, but I had very very large scallops.

It was not my favorite dish as I couldn't taste just the scallops, but for those who like more sauce or seasoning on their seafood, I think it was very good.

But I think there are a few tricks to dish for a successful dish

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SarasotaCook November 05, 2010

Nice change from broiled/fried scallops. I changed the crackers from 2 cups down to 1. Used half the butter, and added old bay seasoning into the buttermilk/thyme mixture. Let it marinate for several hours then poured it into a glass baking dish and there you have it. Also put some fresh squeezed lemon juice over the top before baking. It was very tasty and gave the scallops a new twist. Will definitely make this again.

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Chef Nonie39 February 20, 2010

I can't believe that Legal Seafood serves this horrible dish! Do not waste your time on this awful recipe. The scallops tasted like they were baked in wallpaper paste. Also they were way over done!

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Cook like theres no tomor January 22, 2013

This was my first time making scallops and the dish turned out superbly! I made the "buttermilk" with 2TB fresh lemon juice and 1 cup of milk. I also added a clove of garlic to the scallops, and mixed the butter with the cracker crumbs before topping the scallops.

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Josh T. August 13, 2015

This was tasteless and not very good. I followed the recipe as written and both my husband and I found it not good. I won't be using this recipe again

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nursepride June 13, 2014

This is a keeper--an easy and delectable dish one can make inside. My hubby does not like seafood unless it is grilled and does not favor scallops. Even he liked this dish. Enough said.

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judiemeador June 10, 2013

Absolutely delicious and easy. MUST use fresh lemons!

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Wingslady April 23, 2013

I had printed this recipe out so long ago and just now made it. BIG mistake to wait so long. It was delicious. I loved the tangy buttermilk mixed with the scallops and buttery crackers. Oh my goodness, so good. I served this with a lemony rice pilaf and asparagus, perfect meal. Thank you for sharing with us, I just wish I didn't wait so long before trying it.

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mommyoffour April 19, 2013

I halved this recipe....big mistake! These were devoured! Will be added to our Christmas Eve Seafood Fest from now on. I did sub milk lemon joice in place of the buttermilk. Seemed to work fine. Next time I think I will reduce butter/crumb mixture. While delicous as written and prepared, shaving off a few calories would be better for my thighs.

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Shabby Sign Shoppe December 26, 2012
Legal Seafood Style Baked Scallops