RuthAnn's scallops

Served with baby peas on top of spaghetti (half lengths)

Mom makes these scallops that you just can't get enough of. They're so simple, but really really good. She also does shrimp this way sometimes, or a mixture of the two.

RuthAnn's Scallops (and Shrimp)

1 lb scallops and/or shrimp
1/4 c olive oil
1/4 c seasoned bread crumbs
Clove of garlic, minced
Fresh parsley

Thyme

Marinate seafood through parsley together for about an hour. Pan fry in butter and olive oil, adding thyme.