Ingredients

• 20 large sea scallops
• 1/2 cup fine dry plain bread crumbs
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 cup loosely packed Italian parsley leaves
• 2 tbls lemon zest
• 1 tbls extra-virgin olive oil
• 1 tsp lemon juice

Directions

1. Wash and dry the scallops. Mix together all of the ingredients. Cover the scallops in the mixture.

2. We elected to grill the scallops on a tray, only because the scallops were not overly firm. I try to never use a tray, but in the case it seemed a necessity. With the scallops on a tray, they were placed over direct low heat and indirect high. They were done in about 15 minutes.

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