Baked Scallops

• 12 scallops, shelled
• 4 oz / 110 g unsalted butter

Clean the scallops, remove the thick pad of muscle, and dice the white and orange pieces. Thickly butter four ramekins or scallop shells, and line them with some of the breadcrumbs. Divide the scallops between the four containers, and cover with the remaining breadcrumbs and butter. Sprinkle with a little salt and pepper. Bake at the top of a preheated oven at <