Very easy and incredibly delicious. Clipped from a magazine years ago, so I cannot credit the source. Considering the price of scallops, makes one pound go a long way.
Devon House Scallops
1/2 cup (1 stick) butter
3 to 4 English Muffins, made into crumbs (about 3 cups)
1 tablespoon finely chopped garlic
1/3 cup finely chopped fresh parsley
Clam juice
1 pound bay scallops
1/3 cup freshly grated Parmesan chees
2 tablespoons butter, cut into tiny pieces
Place rack in upper third of oven, preheat to 450F. Generously butter 2 pie plates or 9x13 baking dish.
In skillet, melt butter over low heat. When foam subsides, increase heat slightly and add crumbs and garlic. Toss together about 3 to 6 minutes, or until crisp and golden. Stir in parsley.
Spread about 2/3 of mixture in bottom of pans. Sprinkle with clam juice to moisten. Arrange scallops over crumbs. Blend remaining crumb mixture with cheese and spread over top. Dot with butter and bake about 12 minutes until golden brown and tender, checking after 10 minutes.
Devon House Scallops
1/2 cup (1 stick) butter
3 to 4 English Muffins, made into crumbs (about 3 cups)
1 tablespoon finely chopped garlic
1/3 cup finely chopped fresh parsley
Clam juice
1 pound bay scallops
1/3 cup freshly grated Parmesan chees
2 tablespoons butter, cut into tiny pieces
Place rack in upper third of oven, preheat to 450F. Generously butter 2 pie plates or 9x13 baking dish.
In skillet, melt butter over low heat. When foam subsides, increase heat slightly and add crumbs and garlic. Toss together about 3 to 6 minutes, or until crisp and golden. Stir in parsley.
Spread about 2/3 of mixture in bottom of pans. Sprinkle with clam juice to moisten. Arrange scallops over crumbs. Blend remaining crumb mixture with cheese and spread over top. Dot with butter and bake about 12 minutes until golden brown and tender, checking after 10 minutes.