Parmesan crusted Broiled Scallops

From: Digigirl

On Mar 4, 2008

Very quick and easy to make, and a good basic starting point. We found this a little bland, but it would be easy to jazz it up with some more herbs, red pepper flakes or something like cayenne pepper. I don't have a broiler pan, so I did these on a cookie sheet. Unfortunately, that made the bottoms come out a little soggy. Next time I will put a rack on top of the cookie sheet and do them that way to keep 'em crispy. Also, don't put any extra breading on the sheet with your scallops, it'll burn! The breaded scallops turned golden, but any extra on my sheet turned black as can be. Thanks, I'll give these another try with a little more spice. Super easy!

From: Chef #734381

On Jan 20, 2008

I prefer pan seared then roll in butter, toasted bread crumb, smoked paprika, and parsley mix.

From: Hey Jude

On Apr 1, 2005

My Mom, husband and I loved this! I didn't have melba toast so crushed up some Trader Joe's Italian crostini and it was perfect for the crust....I also doubled the crusty ingredients, as well as the butter. I found it easier to put the scallops in a plastic bag, pour the butter over them and shake them around, rather than brush the butter on them. This is SO quick and easy, as well as delicious, so I'm sure I'll be making this again. Thanks Derf, this one's a keeper!

From: Miss Annie

On Mar 6, 2006

This is a lovely way to fix sea scallops. I followed your directions, only using Italian seasoned breadcrumbs instead of the Melba toast. The scallps were broiled perfectly, while the breading was a lovely , crispy brown. I used olive oil spray for the pan. We all enjoyed this recipe very much. Thanks so much for another wonderful recipe.