There are a number of recipes on Paula’s blog that I can’t wait to try.
I highlighted my changes in RED
2 tablespoons Extra Virgin Olive Oil2 cloves of garlic – minced
2 tablespoons fresh lemon juice
Flat leaf Italian Parsley – chopped
1 pound bay scallops
4 tablespoons breadcrumbs
2 teaspoons unsalted butter
(1/4 cup butter – melt in small frying pan, add 1 cup fresh bread crumbs and toss to coat. Mix in a little minced garlic and stir until crumbs are lightly toasted)
1 Preheat oven to 400 degrees.
2 Into a small bowl place the olive oil, lemon juice, garlic, lemon zest, parsley and scallops. Season with salt and pepper. Stir well to combine. Set aside.
3 Spray your ramekins with cooking spray or (melt 2 teaspoons of butter in each small gratin dish). Using a slotted spoon place enough scallops into each ramekin so that they’re 3/4 full or equally divided between the four ramekins. (I divided the scallops between two small shallow gratin dishes and topped with the toasted buttered breadcrumbs). Top with 1 tablespoon breadcrumbs per ramekin (small) and a 1/2 teaspoon butter each.
4 Bake until golden and bubbly, approximately 10-15 minutes.