How does one get the 'crust' to stick to the protein? For example I read an idea for macadamia crusted scallops, how do the nuts stick?
Usually, anything you use to coat meat with is very finely chopped and unless the recipe calls for a batter, which you would use before encrusting the meat, the moisture in the meat adheres the coating. If not, then I use a tiny amount of olive or canola oil to give the meat a light brush before coating.
Great thanks, I really don't want batter, will try my Macadamia scallops tomorrow.