INGREDIENTS

• 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.