30 min | 10 min prep

SERVES 8

• 2 tablespoons butter
• 2 Bayleaf leaves
• 1 1/2 lbs bay scallops
• cooking spray
• 1/2 teaspoon salt
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup toasted bread crumbs
• 1 teaspoon grated lemon rind
• 1/2 tablespoon Chives (fresh)

1. Place butter and Bayleaf leaves in a small saucepan over medium-low heat and cook 5 minutes (or until butter melts). Remove from heat and let stand 30 minutes. Skim solids off the top and discard solids and Bayleaf leaves.
2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half the scallops to the pan and fry for 1 minute or until browned on both sides, turning once. Place in a bowl.
3. Repeat procedure with remaining scallops.
4. Sprinkle scallops with salt. Add juice and half of butter to scallops. Toss to coat.
5. Combine toasted bread crumbs and remaining butter. Add bread crumb mixture to pan; cook for 2 minutes or until bread crumbs are golden brown, stirring occasionally. Remove bread crumbs from pan.
6. Place 1/3 cup scallops into each of 8 ramekins.
7. Top each serving with 1.5 teaspoons bread crumbs and 1/8 teaspoon lemon rind. Sprinkle with chives.