Shrimp and Scallops Gratinate

• 18 medium-large shrimp (about 30 ounces)
• 18 sea scallops (about 18 ounces)
• 1/4 cup extra-virgin olive oil
• 4 sprigs fresh thyme
• 8 garlic cloves, smashed
• 1/2 teaspoon salt
• 1 teaspoon dried peperoncino (hot red pepper flakes)
• Soft butter, for buttering baking dishes
• 1/3 cup lemon juice
• 1/3 cup dry white wine
• 1 recipe Garlic Butter (recipe follows)
• 1 recipe Seasoned Bread Crumbs (recipe follows)
• Lemon slices as garnish
• Nine 5- to-6-inch gratin dishes, or an 8-by-12-inch shallow baking dish
• 1 1/2 tablespoons extra-virgin olive oil
• 3 fat garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1 tablespoon chopped fresh parsley
• 1 1/2 cups bread crumbs (one-or two-day-old country bread preferred)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• Grated zest of a small lemon
• 1/8 teaspoon salt

1. Shell the shrimp, leaving the tails on.
2. Split lengthwise up to the last link of the tail, and scrape out any black veins.
3. Feel each scallop, and if there is a small, hard muscle, trim it away.
4. Marinate the shrimp and scallops in the olive oil, thyme, garlic, salt, and pepper for 2 to 3 hours.
5. Preheat the oven to 450.
6. Generously butter the nine gratin dishes (or the large baking dish, if you are using that), then sprinkle on 1/2 tablespoon each of lemon juice and white wine.
7. Holding a shrimp by the tail, set it down in the dish so the split sides are splayed out to form a base and the tail is upright.
8. Arrange another shrimp next to it at one end of the dish, and two scallops at the other, for individual portions.
9. (If you are using the large baking dish, put all the scallops at one end and all of the shrimps, tails up, at the other.)
10. Cut the garlic butter in nine equal parts.
11. Then cut each part into cubes and distribute equal amounts over the seafood in the nine gratins.
12. Sprinkle about 1 1/2 tablespoons of the seasoned bread crumbs over each.
13. (If using the large dish, scatter all the butter over, and then sprinkle all the bread crumbs on top.)
14. Bake in the preheated oven for 15 minutes, until the top is browned and crispy.
15. If it is not sufficiently brown and crunchy, slip it under a hot broiler for a minute or so.
16. Serve with a slice of lemon.
17. Heat the olive oil in a small pan and cook the garlic and shallots gently until soft but not brown.
18. Pour in the white wine and lemon juice, bring to a boil, and cook until almost evaporated.
19. Cool completely, then beat with the softened butter and parsley until blended.
20. Refrigerate or freeze.
21. Double or triple the amounts if you like, and keep a roll of this delicious butter frozen for future use.
22. Mix all the ingredients together until the crumbs are evenly moistened with oil.
23. If you want to make extra, increase the amounts and keep in a zip-lock bag in the freezer.

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Taken from www.epicurious.com/recipes/food/views/shrimp-and-scallops-gratinate-384385 (may not work)