Nantucket Bay Scallops with Bay-Scented Butter

Small bay scallops, now in peak season, are often sweeter and more tender than larger sea scallops. Pat them dry before coating with cooking spray so they will sear rather than steam in the pan. Bay-scented butter tinged with a hint of lemon flavors the scallops, while panko provides crunchy texture. Serve in scallop shells for a handsome presentation.

Yield: 8 servings (serving size: 1/3 cup scallops)

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)

Preparation

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.

Nutritional Information

Calories:

107 (30% from fat)

Fat:

3.6g (sat 1.9g,mono 0.8g,poly 0.3g)

Protein:

14.6g

Carbohydrate:

3.4g

Fiber:

0.1g

Cholesterol:

36mg

Iron:

0.3mg

Sodium:

280mg

Calcium:

22mg