Dinah's Baked Scallops - Review by KRANEY
Never attempted scallops before, but this recipe is definitely a keeper! I followed other suggestions and doubled the wine and lemon juice, and added fresh garlic instead of the powder. Perfect! What I would also suggest is NOT adding more cracker crumbs to each scallop - I scooped up extra crumbs and put them in the pan - turned out soggy (my fault!). I used Snackwell's cracked pepper crackers, and added 1/8 tsp salt - and used only 2 Tbl butter. The flavor was wonderful! Thanks so much for the recipe!
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.