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Ingredients

• 16 lrg sea scallops (about 1 lb.)
• 1/2 Tbsp. butter plus
• 1 Tbsp. butter for sauce
• 1 x 10 oz pac frzn baby peas thawed
• 1/4 c. minced shallots or possibly sweet onion
• 2 x cloves garlic chopped
• 1 Tbsp. all-purpose flour
• 3/4 c. reduced-sodium chicken broth
• 2 Tbsp. dry sherry or possibly vermouth
• 1/4 tsp salt
• 1/4 tsp freshly grnd black pepper
• 1 c. toasted bread crumbs
• 1/4 c. minced parsley
•     butter-flavored cooking spray

Description

1. Preheat Oven To 450F. Rinse Scallops; Pat Dry With Paper Towel. Heat 1/2 Tbsp. Of The Butter In A Large Nonstick Skillet Over High Heat Till It Sizzles. Add In Scallops In One…

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