Baked Scallops with Cream Sauce

INGREDIENTS  

• ½ cup panko breadcrumbs
• 1 T. butter, melted
• Kosher salt
• 2 T. finely grated Parmesan cheese
• 2 t. chopped fresh thyme
• 2 cloves garlic, minced
• 1 T. lemon zest
• Freshly ground black pepper
• ½ cup heavy cream
• 2 cups (16 oz.) bay scallops

DIRECTIONS  

1. In a small bowl, combine the breadcrumbs, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream.
2. Divide the bay scallops between 2 individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the breadcrumbs. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately.
3. When ready to bake, heat the oven to 400 degrees. Place the gratin dishes on a baking sheet. Bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.

Recipe Author: Daily Herald