A delicious, super easy way to prepare scallops.  I adapted this recipe from one I got years ago from my good friend Taire Martyn.

Coquilles Saint-Jacques a la Bretonne

Serves 4

• 1 pound scallops (I buy mine frozen at Trader Joe’s)
• 1/4 cup seasoned gluten-free bread crumbs (I use Gillian’s Italian Bread Crumbs)
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter, melted in a cup
• 1 clove crushed garlic (fresh or from a jar)
• half a lemon

Preheat oven to 425 degrees (convection oven to 400 degrees).

If the scallops are frozen, defrost them. Rinse, drain, and pat dry. Cut larger scallops into quarters and smaller scallops in half.

In a small bowl, mix GF bread crumbs, onion powder, salt, and pepper. Mix the garlic into the melted butter.

Pour a thin coat of garlic-butter into the bottom of a small casserole dish. Add half the bread-crumb mixture. Add the scallops. Cover scallops with remaining bread-crumb mixture. Drizzle with the remaining butter, and squeeze lemon juice over the top.

Bake for 15 minutes or until scallops turn white and are cooked through.

This can also be made in individual ramekins, as I did here. Place ramekins on a baking sheet to cook.