Heat oven to
450F (230C). Butter 4 large scallop shells or shallow individual baking
dishes. Rinse scallops under cold water and dry well on paper toweling.
Combine bread crumbs and salt in a flat dish and roll each scallop in
the mixture to coat with crumbs on all sides. Divide scallops evenly
among the scallop shells or baking dishes, putting them in a single
layer. Melt butter in a small saucepan. Add curry powder and cook gently
2 minutes, stirring. Stir in lemon juice. Drizzle this mixture over the
scallops. Lay a lemon slice on top of each serving. Bake 15 minutes or
until scallops are tender. Serve immediately.