Lemon Pepper Scallops

1 Pound Large Sea Scallops
2 Tbsp. Butter, melted
2 Tbsp. Dried Bread Crumbs
1 teas. Watkins Basil
1 teas. Watkins Lemon Pepper
Lemon Slices or Wedges, for garnish
Fresh Parsley or Basil, for garnish

Preheat broiler. Rinse scallops with cold water to remove any sand from crevices. Pat dry with paper towel. In medium bowl, toss scallops with melted butter to coat well. On waxed paper, mix bread crumbs, basil and lemon pepper. Dip one flat side of each scallop into bread crumb mixture. Place scallops, breaded-side up, on rack of broiling pan. With broiler pan at closest position to source of heat, broil scallops 5 minutes, without turning, until crumb topping is golden and scallops are opaque throughout. Arrange on platter. Serve with slices of lemon; garnish with parsley or basil. Makes 4 servings.

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