1 lb U-10 dry sea scallops
1 tsp lemon zest
2 tsp chopped fresh cilantro
1/4 cup panko breadcrumbs
4 tbsp unsalted butter, room temperature
1 1/2 tsp ras-el-hanout
1/2-1 tsp harissa
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.