Moroccan Baked Scallops

Moroccan Baked Scallops

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Ingredients

1 lb U-10 dry sea scallops
Kosher salt
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

Directions

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.