Sauce for left over Sea Scallps

Hello Clever Cooks,

I made the following recipe last night and there's plenty left over. I was thinking of cooking up a pot of linguine and tossing in the left overs. I wonder if y'all have any ideas for a sauce? TIA.

Baked Sea Scallops

1C bread crumbs
2 T finely chopped fresh tarragon
2 T finely chopped fresh chives
2 T finely chopped fresh parsley
2 t lemon zest
1 t salt
1/2 t freshly ground pepper
1/4 C (half stick) butter
2 cloves garlic, minced
16 large sea scallops
lemon wedges for serving

Prep:

1. Preheat oven to 425
2. Combine in a mixing bowl, bread crumbs, tarragon, chives, parsley, lemon zest, salt and pepper. Set aside.
3. Melt butter in a saucepan over medium heat
4. Add garlic to butter, stirring frequently 1-2 minutes, taking care not to let garlic or butter burn. (I added some hot pepper flakes too)
5. Brush both sides of scallops with the garlic butter and place in a glass baking dish
6. Mix remaining garlic butter from the skillet into the bread crumb mixture
7. Top scallps with bread crumb mixture
8. Bake until scallops are cooked all the way through and bread crumbs have browned (10-15 minutes)
9. Serve with lemon wedges.

It was great but I think it's too much bread crumbs. I would cut back to at least 3/4 cup, maybe half. Also, I used a glass pan that was probably too small as they were squished close together, and they took longer to cook. Use a pan large enough that you can spread the scallops out and have some air flow.

Let me know on a sauce for the left overs with linguine. Meanwhile, enjoy. It was yummy.

Recipe from my mortage broker, who sends a post card with recipe each month! ~ Mary