4 Reviews

These were really good and easy to make. I followed the recipe as written and we all enjoyed these for dinner. Made for Spring PAC 2012

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bmcnichol April 09, 2012

Very simple and tasty recipe. Will make again soon. Thanks for posting.

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gwynn June 04, 2008

Really yummy. Followed the recipe exactly, used a low sodium/fat swiss cheese. Served with rice and tomato/basil bruchetta.

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KelBel July 31, 2006

Yum yum yum! I made these for dinner for my BIL and myself. Since I try to limit salt where I can, I used unsalted butter and substituted celery seeds for the celery salt. Also, the Swiss cheese slices I bought for the recipe somehow never made it into my shopping bag, so I had to improvise with some grated mixed Italian cheeses I had on hand. Anyway the results were amazing. Cooking in the butter-lemon juice mixture rendered the scallops exquisitely tender. Bravo, Jac!

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echo echo July 14, 2006
Swiss Baked Scallops