days_unfolding

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.