From the Seafood Cookbook, Pierre Franey and Bryan Miller

• 6 Tbsp butter
• 1 Qt Bay Scallops
• 1/2 c. finely chopped shallots
• 1/2 c. fine fresh bread crumbs
• 2 Tbsp lemon juice
• 4 Tbsp chopped parsley

Melt 2 T butter in one frying pan over high heat. Saute scallops for 3-4 minutes, season w salt & pepper.

Meanwhile, heat the remaining butter in another fry pan over high heat, add shallots and bread crumbs, saute until crumbs are lightly browned.

When the scallops are cooked, transfer to the pan with the bread crumbs, add lemon juice and parsley, cook 30 seconds. Serve immediately.