Low Fat Oven-Fried Scallops

From: Karen67

On Nov 24, 2007

I loved how easy and low cal this recipe is for a main course. I made a one person serving, using 1 egg and about a 1/4 cup of bread crumbs. Mine didn't brown so well, but that was my fault. I was cooking something else in the oven at 350, so I started them at that temp, and then turned it up for a few more minutes. They tasted fine, but I think they would have been better a little seared & browned. I would definitely stick to the recipe instructions in the future.

From: Chef~V

On Nov 6, 2007

Another 5 Stars for Merlot! This was so easy to make and tasted awesome. I doubled the recipe, cuz I knew they would get ate up in no time. Served as an appetizer before Tri-tip and rice. They went over real nice. Thanks for sharing this wonderful easy recipe. Will definitely make again and again! HUGS ~V

From: Miss Annie

On Feb 9, 2006

This is a super recipe. The scallops are the real deal without the fat, and they turn out succulent with a very nicely browned coating. I thawed the scallope in the refrigerator in milk, then patted dry. After breading, I misted with Basil Oil. 8 minutes was just perfect for my oven. The lemon juice added a nice, fresh flavor. This is indeed a very good recipe, and it will be used in my house again. Thanks, Merlot for posting this wonderful recipe.

From: Dew Drops

On Oct 20, 2002

We had your scallops for dinner last night. They are excellent! I had to make a change in the Italian bread crumbs,thought I had them in my pantry so didn't buy them.Alas,I didn't so I used garlic and herb. Scallops are so filling,and I used all that was in the package~1.40 lbs.They were previously frozen,so needed to use them right away.Had some left over,warmed them and had them for lunch. Thank you for sharing the recipe,now we can have scallops more often.Yum :0)