Yeah, it’s one of those light burgers, buns appear larger, fresh and ripened tomato and onion.
The second bite is best, once your mouth has acclimatised to the flavour, defying the laws of supply and demand.
I’d add an accent of bbq sauce, but not overkill.
Standard scallops, I hazard a guess that prior to cooking, they had too long a tenure on the display tray.
And as you know, they have to be hot and fresh before they crust and dry out. This is only a question of a few minutes regrettably, but life or death as far as the consumption experience of said scallop is concerned.
I pray you had some fresh lemon handy and perhaps some salt ( a half measure).
I would have gone chips myself, but I appreciate your courage and I’m in general sympathy.
Im also impressed with the size of the portion, just squeaking through and modest. I should be left slightly unsatisfied myself, but soon remedied with fish finger chasers.
I have to ask our culinary companion
@blue bags as to whether or not he would start on the scallops as the appetiser or trip the light fandango and seize the day with a bullish bite of that bumptious burger?
Thank you for posting
@horrie hastings love your stuff.
I’ve suddenly became a tad peckish at this point.