Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)

• 1 quart bay scallops
• Salt to taste if desired
• Freshly ground pepper to taste
• 6 tablespoons butter
• 3/4 cup finely sliced shallots
• 1/2 cup fine fresh bread crumbs
• 2 tablespoons finely chopped parsley

1. Sprinkle scallops with salt and pepper.
2. Heat 2 tablespoons of butter in large, heavy skillet and add scallops.
3. Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.
4. Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs.
5. Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.
6. When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend.
7. Sprinkle with parsley and stir.
8. Cook about 30 seconds and serve.

bay scallops, salt, freshly ground pepper, butter, shallots, bread crumbs, parsley

Taken from cooking.nytimes.com/recipes/1416 (may not work)