St John's, Antigua and Barbuda(Zone 10a)

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?

Prairieville, LA(Zone 9a)

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.

St John's, Antigua and Barbuda(Zone 10a)

Great thanks, I really don't want batter, will try my Macadamia scallops tomorrow.

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