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Ingredients

• Cooking Time: 4
• Servings: 4
• Preparation Time: 35
• 1/2 cup find dry plain bread crumbs (I use Italian bread crumbs)
• 1/4 cup of finely grated Parmigiano-Reggiano cheese (I use Asiago or Romano sometimes as well.)
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 20 large sea scallops
• 2 tbsp extra virgin olive oil
• For the garnish:
• 1/2 cup loosely packed fresh Italian parsley leaves, finely chopped (I usually use two cubes of the fresh frozen cilantro that I keep in my freezer.)
• 2 tbsp lemon zest
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice

Description

I Got This From Weber's Big Book Of Grilling And It Is Makes The Best Tasting Scallops I've Ever Had, And I Love Scallops!

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