Preheat the broiler (we used our toaster oven broiler). Spray two to three small or one large gratin dish lightly with nonstick cooking spray. Arrange the scallops in a single layer in the dishes, and season with salt.

 

Mix the lemon zest, cilantro, and panko together in a small bowl. Sprinkle liberally over the scallops.

 

Mash together the butter, ras-el-hanout, and harissa in a small bowl. Place one dollop of compound butter on each scallop.

 

Broil scallops until the panko is crisp and golden and the scallops are opaque, about 10-12 minutes. 

 

Serve immediately.