Prep Time:  15 min.

Cook time:  10 to 20 min. or until done (depends on size of scallops)

This is a simple and quick recipe for all of you who love Garlic and Scallops.

Make sure everything else that you are serving with the scallops is ready to go  because this doesn’t take too long.

IF YOU OVER COOK THE SCALLOPS THE TURN TO RUBBER.
YOU WILL NEED COOK THIS DISH AND NOTHING ELSE!

You will need the smaller Bay Scallops for this dish.

4 to 5 oz of Bay Scallops per person ( I’m figuring 4 people)
1/4  lb Butter (room temperature)
6 Shallots diced fine
6 cloves Garlic diced fine
4 Tbsp Grated Parmesan cheese
Salt and Pepper to taste (If using unsalted butter you may need more salt)

This is a two part method.

First combine shallots, garlic and butter in mixing bowl till well mixed.

Place the scallops in 4 shallow oven-safe bowls. I like the CorningWare* French White Stoneware 16 oz.

Cover with the the butter mixture. Being sure to  divide the mixture evenly between the 4 bowls.

Place in a 400 degree oven till Scallops are done (not quite white all the way through)

Top with Parmesan cheese and finish under broiler till just lightly browned.

*Note: The CorningWare states that it is not recommended for the broiler so beware.
You can use Pyrex or metal serving bowls just be sure to warn your guests the bowls are hot..