French In A Flash: Moroccan Baked Scallops Recipe
- 8 U-10 sea scallops
- Kosher salt
- 1 teaspoon lemon zest
- 2 teaspoons chopped fresh cilantro
- 1/4 cup panko breadcrumbs
- 4 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons ras-el-hanout
- 1/2 teaspoon harissa
- Preheat the broiler. Slice the scallops in half horizontally. Spray two small or one large gratin dish lightly with 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 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.
- Sit the gratin dishes on a rimmed baking sheet, and broil until the panko is crisp and the scallops are opaque, 10 minutes. Serve right away.
kosher salt, lemon zest, fresh cilantro, breadcrumbs, unsalted butter, hanout, harissa
Taken from www.seriouseats.com/recipes/2011/03/french-in-a-flash-moroccan-baked-scallops-recipe.html (may not work)