Scallops are one of my favorite treats in restaurants, and I enjoyed trying this recipe. I will make again, with a couple of tweaks. The flavor was good, but I think I'm missing the zing of white wine in the sauce. I am not a big wine drinker or cook with it that often, but following the seasonings as directed I thought it was pleasant but unremarkable. 16 was slightly over a pound for me, and I thought there was wayyy too much butter for that amount. I tossed the butter with the scallops then actually drained some off and used that ~2.5 tbsp with ~1.5 tbsp oil for the crumb topping. And there was a lot of topping, I didn't use quite the whole amount but had a thick blanket, but as mentioned it does mix with the sauce and get crispy and good. For our tastes, I would have preferred a moist juicy layer of scallops topped with a few dollops of buttery breadcrumbs. I will use this recipe as a solid base in the future for my dream scallop dish, but as written it's very yummy too. Thanks for sharing.
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Scallops are one of my favorite treats in restaurants, and I enjoyed trying this recipe. I...