Parmesan Crusted Broiled Scallops

From: Chef #950707

On May 17, 2009

Since my wife is not fond of scallops, I made this recipe with Shrimp ( large prawns ). They were fantastic!

From: Tiny_Toodles

On Apr 22, 2009

I am on a low carb diet so instead of using melba toast I mixed 6 large pork rinds with 3 tbsp French's french fried onions. I pulsed them a few times in the food processor and used that as my breading. These scallops were so delicious. I served them over a nice spinach salad. Thank you!

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.