• In a small pot, combine 2 ounces of chopped garlic with ½ pound of unsalted butter, cut into pieces for even melting.
• Melt the butter over low heat, allowing the garlic to cook until just turning color. Remove from heat and stir to slow down the cooking. For added depth, a splash of chicken stock can be mixed in.
• Clean your scallops and ensure the shells are dry. Place the clean shells, open side down, on a sheet pan. Arrange them so they are touching but not overlapping.
• Sprinkle fresh grated Romano cheese over each scallop, followed by a generous layer of seasoned breadcrumbs.
• Spoon the garlic butter over each scallop, filling the shell so that the scallops have their own cooking vessel.
• Broil on the bottom rack for 4-5 minutes, or until the tops are golden brown. For a perfectly crispy topping, cover with foil for the first 2-3 minutes, then remove it for the last minute.
• Once cooked, squeeze a bit of fresh lemon juiceover the scallops, and add a pinch of salt and pepper to taste.

Grill Option:

• For a smoky twist, grill the scallops over high heat. You can either use a sheet pan or place the shells directly on the grill, though be prepared for some flames! With a bit of tongs expertise, you’ll achieve a delicious charred flavor.