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)
- 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.
- 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.
- 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.
- 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.