Preheat the oven to 425 degrees. Grease a baking dish that can comfortably hold the scallops.
Using the fine side of the grater, grate the lemon zest, setting it aside. Cut the lemon in half and squeeze the juice. In a small bowl, mix together the breadcrumbs, lemon juice, lemon zest, melted butter and fresh herbs.
Lay the scallops in the baking dish and sprinkle with sea salt and fresh pepper. Sprinkle the crumb mixture evenly over the top of the scallops. Pour just enough white wine in the pan to cover the bottom.
Bake the scallops in the oven until the scallops just turn opaque, about 10 – 12 minutes. (This will vary depending upon the thickness of the scallops.)
Serve with a lemon wedge. Makes four rich and generous servings.