5 Tbsp. unsalted butter, divided
1 lb. sea scallops
1/2 tsp. kosher salt
juice and zest of 1 lemon
1Tbsp. garlic, minced
1 cup Panko bread crumbs
Preheat oven to 375 degrees. Place 2 Tbsp. of butter in a 9 x 9 baking dish. Place in oven until melted. In a bowl season scallops with salt and place in buttered dish. Squeeze lemon juice over scallops. In a small frying pan melt the other 3 Tbsp. of butter. Add garlic and cook over med. high heat 2-3 minutes stirring constantly to prevent burning. Add Panko and zest. Stir and cook another 1 - 2 minutes or until butter is absorbed and bread is slightly toasted. Sprinkle Panko mixture over scallops. Bake 12-15 minutes or until scallops are opaque and firm and bread crumb mixture has browned.
Comment: I found this recipe at Publix. I love scallops and usually order them, rarely cooking them myself. This recipe was so simple that I had to give it a try. Now for my changes. The original recipe called for 4 cloves garlic, chopped - I used 1 Tbsp. minced. I also, due to the price of scallops, cut mine down to 1/2 lb. and added 2 thin slices of cod, treating it just as I did the scallops. This gave me a meal for just over half the cost and 2 sea products instead of one very expensive. I do suggest that whatever fish you use make sure it's about 1/2 to 3/4 the thickness of the scallops. Since the fish is larger than a scallop, this gives them equal cooking. This dish is simply delicious!
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