2 med. size potatoes
3/4 lb. sea scallops
1/4 c. butter
2 cloves garlic, minced
2 tbsp. dry bread crumbs
2 tbsp. minced parsley
Salt & white pepper to taste
1 tsp. lemon juice

Boil potatoes until tender, not mushy. Cut into wedges and place around edge of oven proof au gratin dish about 11" long. Pat scallops dry and set aside. Melt butter in small skillet. Saute garlic until softened, do not brown. Spoon half of butter into baking dish and brush on potatoes. Arrange scallops in center of dish. Combine bread crumbs, parsley, salt and pepper. Sprinkle over scallops and potatoes. Combine lemon juice with remaining butter and drizzle over all. Bake in preheated 425 degree oven for about 12 minutes. Brown under broiler for 1 to 3 minutes. Watch carefully to prevent burning. 2 servings.