Nantucket Bay Scallops With Bay-Scented Butter

• 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)

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; saute 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.

butter, bay leaves, bay scallops, cooking spray, kosher salt, lemon juice, lemon rind, fresh chives

Taken from www.myrecipes.com/recipe/nantucket-bay-scallops-with-bay-scented-butter (may not work)