1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil
1/2 cup loosley packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
Combine the coating ingredients on a plate and mix with your fingers.
Wash scallops and remove the small, tough side muscle.
Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
Add the olive oil and mix to coat.
Dip the scallops in the coating, turning to cover evenly.
Gently press the crumbs onto the scallops.
Place the scallops in a single layer on a clean plate.
Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
Spray a grill tray generously with olive oil.
Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
Remove from the grill, place a little of the garnish onto each scallop and serve warm.