Instructions: 1. Preheat oven to 450F. Rinse scallops; pat dry with paper towel. Melt 1/2 tablespoon of the butter in a large nonstick skillet over high heat until it sizzles. Add scallops in one layer. Cook 2 minutes or until scallops are seared and golden brown on one side. Arrange peas in four individual 5-inch shallow baking dishes or in one layer of a shallow 1 1/2-quart casserole dish. Arrange scallops seared side up over peas.

2. Add remaining 1 tablespoon butter to skillet with scallop juices; melt over medium heat. Add shallots and garlic; cook 3 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add broth, sherry, salt, and pepper; bring to a simmer, stirring constantly. Simmer 1 minute or until sauce thickens; spoon over scallops and peas. Combine bread crumbs and parsley; sprinkle over scallops and peas. Coat crumb mixture with cooking spray. Bake about 15 minutes or until scallops are opaque and crumbs are golden brown.

NOTES : this looks refreshing - a celebration meal; light.

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