Preheat oven to 375°F. Coat 9- x 9-inch baking dish with 1 tablespoon butter . Season scallops with salt and place in dish; squeeze juice of lemon over scallops.
Preheat large sauté pan on medium. Place remaining 4 tablespoons butter in pan, then add garlic; cook and stir 2–3 minutes. Add bread crumbs and 1 teaspoon lemon zest; cook and stir 1–2 more minutes or until butter is absorbed and bread crumbs are slightly toasted.
Top scallops with bread crumb mixture. Bake 12–15 minutes or until scallops are opaque and firm and bread crumb mixture has browned.
To grill preheat grill on medium-high. Divide and place 1 lb sea scallops onto 4 (12-in) skewers; season with salt and pepper. Grill 5–7 minutes, turning once, or until scallops are opaque and firm.
To broil preheat oven on broil. Season 1 lb sea scallops with salt and pepper. Place in single layer on baking sheet; broil 4–6 minutes or until scallops are opaque and firm.
My grandchildren enjoy this very easy as well as excellent meal using cabbage. It is without a doubt, among the most effective dish...
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