Yield: 4 servings
1 lb large Scallops, cut into quarters
1/3 cup Bread Crumbs or Corn Flakes
3 Tbsp Buttermilk
1/2 tsp Thyme, ground
Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside.
In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both sides.
Arrange scallops on baking sheet. Bake carefully, turning scallops over until browned on all sides (about 5 minutes).