Nantucket Bay Scallops with Bay-Scented Butter

  • Preparation Time 10 min
  • Cooking Time 8 min
  • 8 servings

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

Ingredients

  • 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)
Nutritional Info
  • Calories: 107
  • Protein: 14g
  • Carbohydrates: 3g
  • Fat: 3g
Other Dietary Information
  • Cholesterol:36mg
  • Iron:0.3mg
  • Sodium:280mg
  • Calcium:22mg

Steps

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.
Course
Dinner
Lunch
Main Ingredient
Seafood
Cuisine
Italian
Dietary
Low Calories
Low Fat