Parmesan Sea Scallops
- 16 sea scallops (muscles removed), scallops washed
- 4 T butter
- 4 t lime juice
- ¾ c grated Parmesan cheese
- Preheat Bravo and set to broil at 500 °F. Pat dry scallops.
Place 4 scallops in oven-safe ramekins or 4 (real) scallop shells. Place ¼ T butter on top of each scallop. Sprinkle lime juice on scallops.
- Evenly distribute the Parmesan cheese between the 4 sets of scallops.
Place on cooking rack in position 2. Cook at 500 °F for 7-9 min. or until golden brown.