Garlic salt on scallops?? First off, that's too much salt, and secondly, why ruin the delicate taste of expensive scallops with an ersatz, dehydrated product? With the abundant availability of fresh garlic and given how inexpensive it is, why not use the real thing? It makes a world of difference. To do so, peel and roughly mash 2-3 cloves of garlic (or a couple more, if you're a real garlic fan,) and heat in the butter just until golden. Remove and discard the cloves of garlic. The flavor of the garlic will remain in the butter. Then proceed with the recipe as given, omitting the garlic salt altogether and finishing with a light sprinkling of regular or sea salt. Much better, fresher flavor. If you don't believe me, try both methods and you'll appreciate the world of difference.
Was this review helpful?
40 users found this review helpful
Garlic salt on scallops?? First off, that's too much salt, and secondly, why ruin the delicate...