http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5871102.aspxThu, 01 Jan 2009 01:10:25 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5871102mrs_h0http://community.tasteofhome.com/forums/thread/5871102.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5871102<p>These are so good! I think they're more of an appetizer though, but that's just my opinion.</p>http://community.tasteofhome.com/forums/thread/5871101.aspxThu, 01 Jan 2009 01:10:25 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5871101Recipe-Bot0http://community.tasteofhome.com/forums/thread/5871101.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5871101<p>From Willow Grove, Pennsylvania, Martina Preston writes, "I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had." TIP: "I put them on a paper-towel-topped plate to soak up excess oil," Martina notes.</p><p><a href="http://www.tasteofhome.com/recipes/Breaded-Sea-Scallops">View this recipe now</a></p>