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1
Shell the shrimp, leaving the tails on.
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2
Split lengthwise up to the last link of the tail, and scrape out any black veins.
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3
Feel each scallop, and if there is a small, hard muscle, trim it away.
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4
Marinate the shrimp and scallops in the olive oil, thyme, garlic, salt, and pepper for 2 to 3 hours.
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5
Preheat the oven to 450.
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6
Generously butter the nine gratin dishes (or the large baking dish, if you are using that), then sprinkle on 1/2 tablespoon each of lemon juice and white wine.
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7
Holding a shrimp by the tail, set it down in the dish so the split sides are splayed out to form a base and the tail is upright.
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8
Arrange another shrimp next to it at one end of the dish, and two scallops at the other, for individual portions.
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9
(If you are using the large baking dish, put all the scallops at one end and all of the shrimps, tails up, at the other.)
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10
Cut the garlic butter in nine equal parts.
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11
Then cut each part into cubes and distribute equal amounts over the seafood in the nine gratins.
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12
Sprinkle about 1 1/2 tablespoons of the seasoned bread crumbs over each.
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13
(If using the large dish, scatter all the butter over, and then sprinkle all the bread crumbs on top.)
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14
Bake in the preheated oven for 15 minutes, until the top is browned and crispy.
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15
If it is not sufficiently brown and crunchy, slip it under a hot broiler for a minute or so.
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16
Serve with a slice of lemon.
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17
Heat the olive oil in a small pan and cook the garlic and shallots gently until soft but not brown.
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18
Pour in the white wine and lemon juice, bring to a boil, and cook until almost evaporated.
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19
Cool completely, then beat with the softened butter and parsley until blended.
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20
Refrigerate or freeze.
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21
Double or triple the amounts if you like, and keep a roll of this delicious butter frozen for future use.
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22
Mix all the ingredients together until the crumbs are evenly moistened with oil.
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23
If you want to make extra, increase the amounts and keep in a zip-lock bag in the freezer.
