Howard L. Puckett
Makes 2 servings
1/2 pound sea scallops
1/3 cup Japanese breadcrumbs (panko) or fine, dry breadcrumbs
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place scallops in a lightly greased 1-quart baking dish.
Combine breadcrumbs and remaining ingredients, and sprinkle over scallops.
Bake at 425° for 15 minutes or until scallops are opaque and topping is golden.