Meantime, this recipe is about as easy and elegant as it gets (I love it when those two things go together!). You want to start by making the bread crumbs, since the scallops are going to take a grand total of about 5 minutes to cook. Whirl a couple of slices of bread in your food processor, mix them with a little melted butter and white wine (don’t worry if they look mushy) and bake them for about 10 minutes until they are golden and crispy.
Now, season up your scallops with some salt and pepper and cook them in some olive oil until they are brown. Flip them over and add in the butter, stirring the butter around gently until it melts - make sure you get some of that nice melted butter over the top of your scallops. Cook the butter and scallops just until the butter turns brown, which should only take about 2-3 minutes.
Now all that’s left to do is pop those scallops on warm plates, drizzle the brown butter from the pan over them, and scatter on some bread crumbs. I like a little squeeze of lemon or lime juice to brighten everything up, but that’s totally optional. I served this with some fresh green beans on the side, but you could also serve them over rice and that would be scrumptious too. Or both!