Ingredients
-
1 1/2 lbs jumbo deep sea scallops (diver's scallops)
-
1/2 cup fresh butter
-
1 tablespoon white wine
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
2 teaspoons fresh parsley, finely chopped
-
1/2 teaspoon fresh lemon thyme, finely chopped
-
1 fresh lemon, quartered
-
1 garlic clove, minced
-
3/4 cup fine plain breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
- Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
- Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
- In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
- Squeeze the juice of one lemon quarter evenly over the scallops.
- Bake at 400 degrees F for 18 to 20 minutes.
- To Serve:
- Serve with additional fresh lemon wedges at the table.
- A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.