1. Combine parsley, 3 tablespoons of butter, shallots, garlic, lemon zest, and 1/2 teaspoon of salt in a small, nonreactive mixing bowl. Mix well with a fork or spoon to blend. (The butter mixture can be made 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before using.)

2. Heat oil in a medium, heavy frying pan over medium heat. When hot, add bread crumbs and cook, stirring constantly, until they are crisp and a rich golden brown, for 3 to 4 minutes. Transfer bread crumbs to a dinner plate. (The bread crumbs can be prepared 3 hours ahead. Cover with plastic wrap and leave at room temperature.)

3. Arrange a rack at center position and preheat the oven to 400 degrees. Using some of the seasoned butter, grease the bottoms and sides of four individual gratin dishes or 1 cup ramekins. Divide scallops evenly among the dishes, placing them so they fit tightly in a single layer in each dish. Pat one-fourth of seasoned butter on top of each portion, pushing some of the butter down into the crevices between the scallops. Salt and pepper scallops well. Divide bread crumbs evenly and spread on top of scallops in each dish. Cut remaining tablespoon of unseasoned butter into cubes and dot each portion with them.

4. Place dishes on a baking sheet and roast until scallops are cooked through, about 12 minutes. To check for doneness, gently pierce the bread-crumb layer with a small knife to see if scallops beneath are opaque. Serve immediately.

Hannaford Organic & Natural Magazine, February 2012