1 1/4 lb. large sea scallops
2 tbsp. butter (1/4 stick), melted
2 tbsp. dried bread crumbs
1 tsp. dried basil leaves
1/2 tsp. seasoned pepper
1/4 tsp. salt
Lemon slices or wedges

Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. In medium bowl, toss scallops with melted butter to coat well.

On waxed paper, mix bread crumbs, dried basil, seasoned pepper and salt. Dip one flat side of each scallop into bread crumb mixture. Place scallops, breaded side up on rack in broiling pan.

With broiling pan at closest position to source of heat, broil scallops 5 minutes without turning until bread crumb topping is golden and scallops are opaque throughout. Arrange scallops on platter. Serve with lemon slices or wedges.