"made this last night for dinner. it was OK, but nothing imressive. Hubby thought the topping over powered the delicate flavor of the scallops. Won;t be making this again."

"Sorry to go against the trend, but this was so rich I could not eat it and had to make myself something else for dinner. Hubby and daughter decided it was "eatable" but next time want me to make my usual mac and cheese and just add the lobser. WAY too much fat. The dog liked it, but pretty expensive thing to become dog food."

"Made this last night with the haddock fillet that was on sale. Like other reviewers, I added some grated purple onion (did not want chunks of onion in the sauce) and a small amount of dill weed. I tasted the sauce both with and without the onion and dill. it definitely needs the both to give it character. Baked the fish at 500 degrees for 12 minu..."

"My husband is a connessouir of crusty Italian bread, having been raised in an Italian neighborhood with at lea..."

"Made this last night for the hubby and adult daughter. The take away - regardless of what you are using for stuffing, use this technique for a better stuffed chicken. It is very easy to make. Using a cutlet, rolling it around a stuffing and breading it, then cooking in a very hot oven results in moist chicken with warm/melted stuffing. Much better than the traditional technique of cutting a pocket in a chicken breast.

Our grocery store does not carry chicken cutlets, so I cut boneless chicken breasts (first level them off - use that meat for soup-and then hold a very sharp knife parallel to the cutting board and VERY CAREFULLY cut the breast in half. Pound lightly until the right thickness). Seasoned the cutlets with salt, pepper and a small amount of garlic granules. The result was tasty. Next time will not bother with the sauce - nothing special. Will use my own which is much better. Served it with spinach - next time I will probably add some to the stuffing. "

"Not sure what the other reviewers saw in this recipe. I was totally disappointed. If I could have given it a zero I would have. The only change I made to this recipe was to half the onions as my family are not big onion fans. Did everything else exactly as written. No one liked it, and my adult daughter went so far as to washed off the leftover shrimp and make new nooodles to take the leftovers for lunch (and we NEVER have leftover shrimp!. The pancetta added nothing to the taste, so it was a waste of an expensive ingredient ($11/lb in my small upstate community. Sorry Emeril, but this was a total no-go in my house!

"Not sure what the other reviewers saw in this recipe. I was totally disappointed. If I could have given it a zero I would have. The only change I made to this recipe was to half the onions as my family are not big onion fans. Did everything else exactly as written. No one liked it, and my adult daughter went so far as to washed off the leftover shrimp and make new nooodles to take the leftovers for lunch (and we NEVER have leftover shrimp!). The pancetta added nothing to the taste, so it was a waste of an expensive ingredient ($11/lb in my small upstate community). Sorry Emeril, but this was a total no-go in my house!

"Full fat cheese whole milk = too much fat! This is essentially the same recipe I have used for years, except I only use two TBSP butter, 2 1/2/ TBSP flour and SKIM milk. Have to have the full fat cheese (almost always Cabot from Vermont) for the flavor, and it makes up for the lack of fat in the milk. If the flavor is too sharp for your taste, use 1/2 sharp or extra sharp and 1/2 mild cheddar. Grate the cheese into a bowl and toss to mix well. Also never add the breadcrumbs. . .my hubby and son like the nice brown crust of cheese that forms on the top and hate the bread crumbs getting in the way of all of that wonderful crusty cheese.