• 12-16 jumbo sea scallops
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 teaspoon red pepper flakes
• Salt and cracked pepper, to taste
• 2 limes, halved

Wakame seaweed, for garnish (or you can substitute fresh dill, parsley or tarragon)

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Place shells on sheets and add scallops (or place scallops directly on sheets). In a small glass bowl, whisk together oil, garlic, red pepper flakes, salt and pepper. Spoon over scallops and bake 20 minutes (do not overcook or they will be tough). Remove from oven and lightly sprinkle with lime juice. Garnish with seaweed or fresh herbs. Makes 12-16 appetizers.