- 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.
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