4-5 tbsp. butter
1 sm. bunch flat leaf parsley
2 lemons
1 lb. scallops
2 med. shallots, minced
1 med. clove garlic, peeled & crushed
Salt & freshly ground pepper

Using 1 tablespoon butter, grease 4 individual gratin dishes. Wash and dry parsley. Refrigerate 8 sprigs for garnish. Finely chop 2 teaspoons of remaining parsley. Halve 1 lemon and squeeze 2 teaspoons. Rinse scallops under cold water. Slice to 1/4" thick. Arrange in gratin dishes (or scallop shells). Sprinkle with 1 teaspoon lemon juice.

Melt remaining butter over medium low heat. Add shallots and cook 1 minute until begins to soften. Add garlic and cook approximately 1 minute. Remove from heat and stir in parsley and 1 teaspoon lemon juice. Spoon over scallops. Preheat broiler. Broil on baking sheet for 5 minutes approximately 6" from heat. Garnish with parsley sprigs and lemon wedge.