Ingredients
1/2 cup (1 stick) melted unsalted butter
1/2 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/4 teaspoon finely minced fresh lemon thyme
3/4 cups moderately fine soft white bread crumbs
2 tablespoons each freshly grated Parmigiano Reggiano
parsley
1 medium garlic clove, smashed and skin removed
2/3 pounds fresh sea scallops, each about 2 inches across, drained and patted dry on paper toweling
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme.
For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley.
Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard.
Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly.
Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading.
Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned.
Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.
