We made this recipe as published. While in theory this is a good dish, in practice the scallops are overwhelmed by the volume of breadcrumbs. Making it this way results in a "heavy" dish.
Do yourself a favor (in my humble opinion)- use one shallot, three cloves garlic, and cut the amount of breadcrumbs to 1/2 cup max for the same number of scallops. The breadcrumbs should be an accent allowing the scallops to shine, not piled on top like a cherry crumb pie.
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We made this recipe as published. While in theory this is a good dish, in practice the...