Baked Scallops with Lemon Garlic Cream

This recipe was in the Indy Star prior to Valentine's Day

1/2 c panko breadcrumbs
1 Tbsp butter, melted
kosher salt
2 Tbsp finely grated parmesan cheese
2 tsp chopped fresh thyme   (I used dried) 
2 cloves garlic, minced
1 Tbsp lemon zest
fresh ground black pepper
1/2 c heavy cream  (I used fat free half & half)   
16 oz bay scallops    (I only got 1/2 lb. of Hokkaido scallops  ~  there were 10) 

• In small bowl, combine breadcrumbs, butter, pinch of salt and Parmesan
• In another bowl combine thyme, garlic, lemon zest and a hefty pinch of pepper and the cream
• Divide the scallops between 2 individual gratin dishes  
• Pour half the cream mixture over each dish and then sprinkle each evenly with the breadcrumbs.   
• (At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately.) 
• When ready to bake, heat oven to 400 degrees
• Place gratin dishes on a baking sheet. 
• Bake for 8 ~ 10 minutes or until cream is bubbling all over and crumbs are browned

Per serving: 
510 calories
31 g fat
115 mg cholesterol
26 g carbohydrates
1 g fiber
32 g protein