4 Reviews

Very, very nice taste, nice looking and easy to prepare. I found some scallops still in the shell, attached, so left them in the shell to cook and serve. It took less than 20 minutes (more like 10) but they were Australian scallops which are smaller than the larger American counterparts sold without the roe. The breadcrumbs I used were from day old foccacia and that turned out to be a good texture.

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Jangomango January 28, 2003

Made the recipe with 1 lb of scallops in a small casserole dish so that the scallops fit in one tight layer. I used brioche bread crumbs and the full amount of herb butter. The results were very tasty but a bit on the dry side. Could have been the difference between a ramekin and a casserole dish. Scallops were perfectly cooked in 20 minutes.

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MEAN CHEF April 07, 2003

I think I expected something slightly different from this dish. I also did not use ramekins but a gratin dish. The butter had a great flavour but it did not seem to transfer to the scallops. The butter would be great on toasted bread as a savoury snack.

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Sassy Syrah July 09, 2004

I've made this dish several times with great outcomes. A few times I have used shrimp, instead of scallops. When I did I reduced the cooking time to 12-14 minutes. Keep the coumpound butter in the freezer for a simple, but delicious week night meal.

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TEC May 01, 2004
Scallop Gratins with Lemon-Garlic Butter