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Moroccan Baked Scallops
serves 4

Moroccan Baked ScallopsINGREDIENTS



  • 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


PROCEDURE


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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