Fruits de Mer

French in a Flash: Moroccan Baked Scallops

These scallops are the perfect example of easy. Broil the scallops for 10 minutes and you have sweet, aromatic scallops in spicy butter with bright, citrusy, crispy breadcrumbs.

Portions 4

Difficulté Moyen

Ingrédients

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

Instructions

1

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.
2

Mix the lemon zest, cilantro, and panko together in a small bowl. Sprinkle over the scallops.
3

Mash together the butter, ras-el-hanout, and harissa in a small bowl. Place one dollop of compound butter on each scallop.
4

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.