14 Reviews of Downeast Oven Scallops

From: Aroostook

On Apr 29, 2002

Kat, Since scallops came in all sizes, I would give the the small ones around 6-8 minutes and the largest around 25-30 minutes. Cook them until they are opaque clear through. Barb

From: Karen DeHaas

On Apr 28, 2002

I made a few alterations to make the recipe relatively fat-free, and a little hotter. It was fantastic!! Egg Beaters instead of the egg and water, Garlic Fat Free Wegmans bread crumbs, lemon juice, jarred minced garlic and I Can't believe its not Butter" Spray. My husband raved! Said it was "pretty rich". If he'd only known how much I cheated on the recipe he said sounded awesome. Thank you, for such a great basis for many dishes to come!

From: Jennifer Lea Fashimpar

On Oct 2, 2002

This is one of the easiest recipes I've ever made, and it tastes fabulous! I added lemon sprinkled over the scallops after the melted butter before I baked them. This recipe is a definite "keeper".

From: Bergy

On Jan 2, 2003

5 star all the way I dashed 3 times with the cayenne and instead of using the whole egg I used just the white with the water. I cut the butter back to2 tbsp ( I would have loved it with 4 tbsp I'm sure but I try to cut a bit here and a bit there)Easy tasty recipe that we will enjoy again Thanks Barbara

From: NikkiN

On Jan 19, 2003

This was an excellent dish. So easy to make. I added a few dashes of hot sauce to the eggs (mainly because I add a few dashes of hot sauce to everything!) Loved it.

From: yogi

On May 22, 2003

Very easy and delicious! The crumb mixture gives the scallops a nice flavor without overpowering them. I used bay scallops and just dumped them in a bowl with the crumbs, stirring to coat. Then dumped into a bowl with the egg and stirred... well, you get the idea. The scallops were pretty small, so this method was easier for me. I sprayed them with butter flavor cooking spray then baked them at a slightly higher heat for about 8 minutes.

From: readah

On Jun 3, 2002

I love low-maintenance recipes and this fits the bill. Very simple & tasty dish. I'll definitely make this again.

From: Earlie862

On Feb 14, 2003

This was my first ever attempt at cooking scallops at home.This recipe sounded so simple that I decided to give it a try.These were so GOOD and easy to do that I can't wait to have them again!!I skipped the first rolling in the breadcrumbs(they just seemed to fall off in the egg wash anyway) My scallops were about 1-1 1/2 inches across and cooked perfectly in 15 minutes.

From: Cook In Southwest

On Nov 4, 2008

I did alter this recipe a bit. Instead of the first breading with bread crumbs, I did the first breading with seasoned flour. I don't think it made a whole lot of difference, as the last breading gave the scallops a decent amount of crumbs. I did that because I wanted to contain the juices as much as possible, as the scallops were not totally thawed. It did work! This method of cooking is not very unique, but it is very effective. It is an excellent way to keep the juices in the meat and give a nice browed crunchy crust. I really liked it. (I did use Italian seasoned commercial bread crumbs, so that added to the flavor.) Because I had potatoes in the oven, I started it out at 425 degrees, then after removing the potatoes, kicked it up to 500 degrees. I totally skipped the 30 minutes rest time. My scallops probably only got about 5-10 minutes rest. Nevertheless, it worked out just fine. If you are looking for a nicely moist scallop, this will give it to you. I did sprinkle a little lemon juice on top after taking them out of the oven. Parsley would have been nice, but really just for looks.

From: Urakh

On Jun 29, 2006

Abolutely wonderful recipe! I served this with Alfredo Sauce (Alfredo Sauce)over pasta and it was a hit! The only change I made was heat (people with sensitive tummies): Instead of pepper and cayenne I used Mrs. Dash gently shaking the seasoning over the crumbs and stirring it in each time before dredging with the scallops. It was fantastic!