Baked Scallops
Source: Barbara Pistrang
3/4 C Italian bread crumbs
1 lb. sea scallops
4 oz. butter, melted (ok to use less)
salt and pepper to taste
2 cloves garlic, minced fine
lemon juice
Rinse scallops and freshen with lemon juice, shake off excess liquid. Coat with bread crumbs and place scallops in a buttered casserole in a single layer. Season with salt and pepper. Combine butter and garlic in a small saucepan and stir over low heat until butter is melted and garlic is soft. Pour over scallops. Bake at 375 for 15-20 minutes. Makes 4 servings.
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