By threeovens on May 06, 2009
Photo by Az B
Photo by Az B
"This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here."
Serving Size: 1 (183 g)
Servings Per Recipe: 4
"The garlic is a great addition! Although I didn't use as much flour as indicated and shook off the excess, the coating was still a little pasty on mine too."
"I made these a couple nights ago and ate them with Super Gulf Coast Cocktail Sauce by Jessica K. I didn't have any parsley, so I left that out. Based on the reviews, I shook off the extra flour in a strainer over the sink after tossing the scallops in it, and they turned out poifect!"
"I loved the seasoning flavors in this. The garlic was great! The flour did get a little pasty on the scallops, however, and I think this recipe would be better with sea scallops or diver scallops (if you can afford) dredged in flour, and then sauteed until they get golden. That is the major and only change I will make next time, and outside of that, this recipe is perfect. Made for Saucy Senorita's ZWT5"
"These were terrific. I used Recipe #256259 to make them gluten free. Other than that followed the recipe exactly. I will make these often. Thanks for posting. Made for ZWT5 Groovy GastroGnomes."
"Very nice recipe for scallops. The only change I might make when I cook these again will be to add in a little Old Bay. Just a personal preference, I love the flavor it gives seafood. Made for the Dining Daredevils ZWT 5."
"For purists this is exactly right!"