Peppery Scallops

• 1 1/4 lb. large sea scallops
• 2 Tbsp. margarine or butter, melted
• 2 Tbsp. dried bread crumbs
• 1 tsp. dried basil leaves
• 1/2 tsp. seasoned pepper
• 1/4 tsp. salt
• lemon slices or wedges

1. About 20 minutes before serving, preheat broiler if manufacturer directs.
2. Rinse scallops with running cold water to remove sand from crevices.
3. Pat dry with paper towels.
4. In medium bowl, toss scallops with butter to coat well.
5. On waxed paper, mix bread crumbs, basil, seasoned pepper and salt.
6. Dip one flat side of each scallop into bread crumb mixture.
7. Place scallops breaded side up on rack in broiler pan and broil for 5 minutes without turning until bread crumb topping is golden and scallops are opaque.
8. Serve with lemon slices or wedges.
9. Makes 4 servings.

scallops, margarine, bread crumbs, basil, pepper, salt, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064743 (may not work)