Nantucket Bay Scallops with Bay-Scented Butter

Name: Nantucket Bay Scallops with Bay-Scented Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 680 grams bay scallops; 2 Tbsps butter; 1 teaspoons kosher salt; 2 teaspoons fresh lemon juice; 1 teaspoon grated lemon rind; 59 milliliters panko (Japanese breadcrumbs)

Nantucket Bay Scallops with Bay-Scented Butter could be just the pescatarian recipe you've been looking for. This recipe makes 8 servings with 92 calories, 11g of protein, and 3g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, lemon juice, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Chilled Celery Soup with Nantucket Bay Scallops, Grilled Scallops with Orange-Scented Quinoa, and Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus are very similar to this recipe.

Instructions

Place butter and bay leaves in a small saucepan over medium-low heat; cook 5 minutes or until butter melts.

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Bay Leaves

Butter

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Sauce Pan

Remove from heat; let stand 30 minutes. Skim solids off the top; discard solids and bay leaves.

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Bay Leaves

Lightly coat scallops with cooking spray.

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Cooking Spray

Scallops

Heat a large, heavy skillet over high heat.

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Frying Pan

Add half of scallops to pan; saut 1 minute or until browned on both sides, turning once.

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Scallops

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Frying Pan

Place in a bowl. Repeat procedure with remaining scallops.

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Scallops

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Bowl

Sprinkle scallops with salt.

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Scallops

Salt

Add juice and half of butter to scallops, tossing to coat.

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Scallops

Butter

Juice

Combine panko and remaining butter.

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Butter

Panko

Heat pan over medium-low heat.

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Frying Pan

Add panko mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally.

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Panko

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Frying Pan

Remove panko from pan.

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Panko

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Frying Pan

Place 1/3 cup scallops into each of 8 ramekins. Top each serving with 1 1/2 teaspoons panko and 1/8 teaspoon lemon rind.

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Lemon Peel

Scallops

Panko

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Ramekin

Sprinkle with chives, if desired.

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Chives

Equipment

Ingredients

Servings:

bay leaves 680grams

bay scallops 2Tbsps

butter 1teaspoons

kosher salt 2teaspoons

fresh lemon juice 1teaspoon

grated lemon rind 59milliliters

panko (Japanese breadcrumbs)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.