Culinary Adventure #19

[IndyWS6]

Garlic butter and lemon baked sea scallops with a buttery bread crumb crunch. For the side, asparagus orzo with lemon and garlic. Never tried either. Making it up as I go along. Well see

 

[IndyWS6]

Not very appealing pre-bake, but prep work

On a related note, I have to grate far more Parmesan than needed. Because, delicious…

 

[IndyWS6]

Truth be told? Tasty… Epic? No. I need to work on my scallop skills

 

[Monkey Man]

Looks really-tasty in the pic bro'.

I can almost smell it from here.

 

[IndyWS6]

Looks really-tasty in the pic bro'.

I can almost smell it from here.

Thanks… I’ve done (far) better with scallops in the past. It was a new idea that only sort of worked. Could probably make it better with some finessing but I’m leaning towards the previous recipes. More successful and less waste. I’m landlocked, so all I can get is frozen dry sea scallops. And they are stupid expensive (~$120 USD/8 pound bag). Fresh would open other possibilities…

 

[Robostyle]

Frozen scallops are tough, did they leak?

 

[IndyWS6]

Frozen scallops are tough, did they leak?

No, just cooked quicker than expected. The topping wasn’t browned before they became tough. Should have broiled the topping…

 

[Robostyle]

No, just cooked quicker than expected. The topping wasn’t browned before they became tough. Should have broiled the topping…

Gotcha. That's a bummer. I can get fresh scallops where i live, but i've done that before with different ingredients.
Extremely hot saute pan is my go to for scallops, but i see you used a topping which is more involved.
You'll get it next time.