Constant's Bay Scallops in Chive Butter 3/4 lb. Kosher salt or coarse seal salt 2 lbs. PanaPesca® IQF Bay Scallops (80-120 ct) 1/2 cup unsalted butter, softened 2 shallots, finely chopped small bunch chives, finely chopped Juice of one small lemon Salt and freshly ground pepper 1. Preheat oven to 400°F. 2. Distribute coarse salt over the surface of a serving plate, and place scallops on atop the salt. Set aside for 15 minutes, to firm the scallops' texture. 3. Place butter in small mixing bowl, add shallots, chives, lemon juice. Season and combine. 4. Arrange scallops in a ceramic or copper baking dish. Top scallops with small knobs of butter mixture. Bake in the top third of the oven for 5 to 7 minutes, or until scallops turn light golden brown, and the butter bubbles. 5. Serve at once with lemon garnish. Yield: 6-8 servings Adapted from: Christian Constant, Everyday French Cooking (New York: Stewart, Tabori & Chang, 2001), p. 66.