• 16 sea scallops, rinsed and drained (**see substitutions below)
• 5 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 2 shallots, chopped
• 3 pinches ground nutmeg
• 1 pinch salt and pepper (to taste)
• 1 cup bread crumbs
• 4 tablespoons olive oil
• ¼ cup chopped fresh parsley
• 1 lemon wedges for garnish

Preheat oven to 425 degrees F.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

In a separate bowl, combine bread crumbs and olive oil, then sprinkle on top of scallops.

Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with chopped parsley, and serve with lemon wedges on the side.

**Substitutions: If you are not a fan of scallops, you can swap them out for ½-1 lb of shrimp or white fish. The cooking time should be adjusted to 8-12 minutes for shrimp. Cooking time for fish should be about the same as for scallops, but it will depend on the thickness of the pieces.