Scallops in Brandy-Parsley Pesto Sauce

I made Scallops in Brandy-Parsley Pesto Sauce tonight. I added way too much garlic due to misunderstanding what a "clove" was, but the scallops came out well. Some notes to myself about it:

• This is a very expensive dish. The scallops cost $16 a pound. (That might be more expensive than lobster!)
• Defrost the scallops 24 hours in advance.
• Making it will take a lot longer than you thought, especially if you make carrots too. Allow an hour-and-a-half.
• Carrots go well with this.
• Use only one or two cloves of garlic.
• There really will be enough pesto sauce to cover the scallops.
• The kitchen will reek of scallops for a long time afterward, which might be good or bad depending on your point of view.

I keep forgetting to take a picture of what I make.