Nantucket Bay Scallops with Bay-Scented Butter

Nantucket Bay Scallops with Bay-Scented Butter

Estimated Time: 18 Minutes - 107 Calories

A Bay-scented butter with a hint of lemon flavors these sweet scallops. You can serve on their shells for a pretty presentation!


  • 2 tablespoons butter
  • 2 bay leaves
  • 1 1/2 pounds bay scallops
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 teaspoon grated lemon rind
  • Chopped fresh chives (optional)


  1. Place butter and bay leaves in a small saucepan over medium-low heat; cook 5 minutes or until butter melts. Remove from heat; let stand 30 minutes. Skim solids off the top; discard solids and bay leaves.
  2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half of scallops to pan; sauté 1 minute or until browned on both sides, turning once. Place in a bowl. Repeat procedure with remaining scallops. Sprinkle scallops with salt. Add juice and half of butter to scallops, tossing to coat.
  3. Combine panko and remaining butter. Heat pan over medium-low heat. Add panko mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally. Remove panko from pan.
  4. Place 1/3 cup scallops into each of 8 ramekins. Top each serving with 1 1/2 teaspoons panko and 1/8 teaspoon lemon rind. Sprinkle with chives, if desired.

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