I have about a pint of lovely local bay scallops that I would like to do with breadcrumbs, lemon, and butter just under the broiler long enough to toast the breadcrumbs (the scallops are quality enough to eat raw, honestly). My original thought was to divide them between two Corningware white ramekins, but the Corningware site directs not to use with the broiler (although, what if I am putting stuff in on the second rack down (about 6"?). Thoughts for alternate vessels? I've got various cast iron and All-Clad skillets, along with disposable aluminum in various sizes (4" tins to 8"x8" baking pans). Thoughts?
Invite a friend to chime in on this discussion.Email a Friend