1/2 to 1 lb. bay scallops
3 cloves garlic, chopped
Juice of 1/2 lemon
1/4 c. grated Romano cheese
Italian seasoned bread crumbs
Olive oil or butter

Saute garlic in butter or olive oil until tender, about 3-5 minutes, on medium heat. Add scallops. After awhile, liquid will cook out of the scallops. Cook until most of the liquid has boiled away. Coat top with bread crumbs, squeeze juice of 1/2 lemon over skillet. Add Romano cheese. Toss all together to coat scallops. Serve alone or over rice. Serves 4.