Reviewed: Aug. 26, 2008

Fabulous. I added bread crumbs and flax seed meal.

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Lisa Nelson


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Reviewed: Aug. 11, 2008

Fantastic!!! One of our favorites!

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KD104


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Reviewed: Jun. 28, 2008

I thought it was a bit salty, but the texture was wonderful! Used a melted butter and lemon as a sauce.

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MAY002


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Reviewed: Jun. 26, 2008

I loved the taste and the texture. The recipe was easy to follow. Would pass it along any time.

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SueW


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Reviewed: Jun. 14, 2008

I was disappointed with this recipe. It stuck to the pan and fell apart. The flavor was good but the dish was messy and disjointed.

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Robbie

	Cooking Level: Intermediate Living In: Concord, California, USA
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Reviewed: Jun. 10, 2008

Scallops were soggy. Probably my fault.

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Rex

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Watertown, New York, USA
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Reviewed: Mar. 10, 2008

I love this, I use the flour but try to use very little, w/ me it's more of a "dusting" than a "caking". I like a lot of flavor so I increased the spices.

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Jamie


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Reviewed: Mar. 7, 2008

Great Way to cook scallops, I used a citrus/basil rub instead of seasoning salt and it was wonderful!

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This was okay, but the crust was awfully salty. I really think I prefer the scallops to be marinated in some olive oil and salt and pepper and then seared without the flour coating. The sauce was good, though (I followed other recommendations to add white wine to deglace the pan and then add the lemon juice and parsley allow it to reduce).

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Anne Z.

	Cooking Level: Expert Home Town: Street, Maryland, USA Living In: Mooresville, North Carolina, USA
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Reviewed: Nov. 12, 2007

Very good. I didnt use the flour either. It did need a light sauce though... I recommend pairing with a pasta that has a light creamy sauce to use with these scallops.

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LAURSOX

	Cooking Level: Intermediate Home Town: Sudbury, Massachusetts, USA Living In: Columbus, Ohio, USA
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Reviewed: Nov. 9, 2007

These are so great! Good for a low calorie diet, too. My only problem was the sodium amount from the seasoning salt. Usually, I omit this and use some other spice like paprika or Mrs. Dash - Salt Free. Also, I sub the regular flour for whole wheat flour for a little more fiber.

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Anna

	Cooking Level: Intermediate Home Town: Charleston, South Carolina, USA Living In: Plano, Texas, USA
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Reviewed: Nov. 7, 2007

The flavor is very light and subtle. I suggest sauteing the curry and ginger with the garlic to bring out the flavor more - then adding the vegetables.

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cinnybear

	Cooking Level: Expert Home Town: Orinda, California, USA
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Reviewed: Oct. 21, 2007

Excellent flavor. I didn't cook on the stove, instead I put them under the broiler as one reviewer suggested. I used a foil covered cookie sheet sprayed with pam. I marinated the scallops just for 5 minutes as I was short of time. They came out tender and full of flavor. These would be great with a touch of old bay added for heat as well. Thanks for a great idea!

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crfisch

	Cooking Level: Expert
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Reviewed: Oct. 19, 2007

I really liked the flavors of this, although I did take earlier advice and went heavy on the seasoning.

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SBorodko

	Home Town: Saint Louis, Missouri, USA
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Reviewed: Sep. 24, 2007

This turned out AMAZING! Browning the bacon has always been a puzzle; sooooo first I browned the wrapped scallops on their sides! When bacon was done as best I could, without destroying the scallops, I seared the flat sides of the scallops & added just a touch of Trader Joe's Balsamic Vinegar & cooked until just a very dw mins til done. The sweetness of TJ's own brand of balsamic vinegar really sends this recipe over the top! Oh Yeah!

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COUNTRYLADY2712

	Cooking Level: Intermediate
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Reviewed: Sep. 12, 2007

I messed w/the recipe a bit, because I can't seem to stop myself. I'll be making this again w/slightly different modifications because in general, my husband and I both really liked it. I used bread crumbs instead of flour to give it some extra 'crisp'. That worked well for us... The end flavor was a little strong on the spices for us, next time I'll spice a little lighter so I don't overpower the scallops quite so much. Overall really good, something I'll be playing with again soon.

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DAWNC

	Cooking Level: Intermediate
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Reviewed: Sep. 9, 2007

I tried what others did and excluded the flour.. the lemon pepper and salt was WAAY too much. it basically overpowered the scallops. I like mine with a bit of flavor but this was too overpowering for me. Will not do this again.

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paper98

	Cooking Level: Beginning
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