Pan-Roasted Bay Scallops

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.