Coquilles St. Jacques nantaise (au naturel)

• 2 to 3 dozen scallops, to yield 1 pound
• Salt
• Black pepper, freshly ground
• About 8 shallots, to yield 1 cup, minced
• 1 stick plus 2 tablespoons butter
• 23 cup stale bread crumbs, from good bread
• 3 tablespoons fresh parsley, chopped
• 8 scallop shells, Pyrex cups or ramekins, buttered
• Pyrex cups or ramekins, buttered

1. Preheat the oven to 375 degrees.
2. Rinse the scallops and dry on paper towels.
3. Cut them in half if they are small, or into 3 pieces if they are large.
4. Season them with salt and pepper and put them into the buttered shells or cups.
5. Cook the minced shallots in 2 tablespoons of the butter until they are soft.
6. Melt the remaining butter.
7. Distribute the shallots in the shells or cups, and sprinkle them with the melted butter and the bread crumbs.
8. Arrange the shells or cups on a tray and set them in the oven for 10 to 15 minutes until the scallops are tender when pierced with a pointed knife.
9. Serve sprinkled with parsley.

pound, salt, black pepper, shallots, butter, bread crumbs, fresh parsley, shells, or ramekins

Taken from cooking.nytimes.com/recipes/1840 (may not work)