- 5 tablespoons chopped fresh parsley
- 3 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped shallot
- 2 garlic cloves, minced
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 tablespoons olive oil
- 1 1/2 cups fresh breadcrumbs made from French bread
- 1 1/2 pounds sea scallops, side muscles trimmed
- Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; sauté until crisp and golden, about 6 minutes. Transfer to plate.
- Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter.
- Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.