original recipe by Marcia Kiesel, Food & Wine October 2006
adapted by There's Always Thyme to Cook
2 tablespoons unsalted butter
1/2 cup fresh bread crumbs, preferably from brioche or challah
salt and freshly ground pepper
1 tablespoon olive oil
1 1/2 pounds bay scallops
1 large shallot, thinly sliced
1 small Meyer lemon
1/4 cup white wine, Sauvignon Blanc
1 tablespoon chopped parsley In a large skillet, melt one tablespoon of butter. Add the bread crumbs, season with salt and pepper and cook over moderate heat, stirring so the crumbs don't burn, about 3-4 minutes. When the crumbs are golden brown and crisped, remove them to a plate.
Wipe out the skillet. Add the oil and heat on high until it shimmers. Add half a tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown, about 2 minutes.
Add the shallots and the remaining butter in the skillet. Add the juice of a small Meyer lemon and the white wine. Cook over moderate heat until the liquid has reduced, about 4 minutes.
Check for seasoning. Remove from the heat and stir in the parsley. Sprinkle the toasted bread crumbs on the plates, add scallops on top of the crumbs and serve.