Shelly's Recipe

BAY SCALLOPS WITH BAY SCENTED BUTTER

Category: Fish and Seafood

2 tbsp butter
2 bay leaves
1 1/2 lbs bay scallops, patted dry
Cooking spray
1/2 tsp kosher salt
1 1/2 tsp fresh lemon juice
1/4 cup panko (Japanese breadcrumbs)
1 tsp 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; saute 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 of 8 ramekins. Top serving with 1 1/2 tsp panko and 1/8 tsp lemon rind. Sprinkle with chives, if desired.