Bay Scallops With Bay-Scented Butter |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great recipe I found in Cooking Light that uses small bay scallops, which are typically sweeter and more tender than larger sea scallops. Make sure to pat them dry before coating them with cooking spray so they will sear rather than steam in the pan. You can serve these in scallop shells for an adorable presentation. My family adores these little gems! Ingredients:
2 tablespoons butter |
2 bay leaves |
1 1/2 lbs bay scallops |
cooking spray |
1/2 teaspoon kosher salt |
1 1/2 teaspoons fresh lemon juice (not bottle!) |
1/4 cup panko breadcrumbs |
1 teaspoon lemon rind, grated |
1/2 tablespoon fresh chives (optional) |
Directions:
1. Place butter and bay leaves in a small saucepan over medium-low heat and cook 5 minutes (or until butter melts). Remove from heat and let stand 30 minutes. Skim solids off the top and discard solids and bay leaves.
2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half the scallops to the pan and saute' 1 minute or until browned on both sides, turning once. Place in a bowl.
3. Repeat procedure with remaining scallops.
4. Sprinkle scallops with salt. Add juice and half of butter to scallops. Toss to coat.
5. Combine panko and remaining butter. Add pano mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally. Remove panko from pan.
6. Place 1/3 cup scallops into each of 8 ramekins. Top each serving with 1.5 teaspoons panko and 1/8 teaspoon lemon rind. Sprinkle with chives.
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