I first learned to pair compound butters with scallops while I was losing baby weight on the Weight Watchers' plan. The scallops at one point per half cup left plenty of room in the budget for butter.

Serves 4

• 1/2 cup room temperature unsalted butter
• 2 teaspoons grated fresh ginger
• 1 tablespoon minced cilantro
• 1 teaspoon minced lemongrass
• 1 teaspoon minced serrano chili
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• Sriracha sauce, to taste (optional)
• 16 dry packed sea scallops
• 1/2 cup panko breadcrumbs

1. Preheat oven to 450 degrees.
2. Use a mixer to completely combine butter, ginger, cilantro, lemongrass, chili, lemon zest and juice and salt. Taste the butter, and if there is not enough kick start adding 1/2 teaspoon of Sriracha at a time, blending after each addition until it’s got a good tingle but it not overpowering.
3. Take half of the flavored butter and slather it all around the bottom of a good sized ceramic baking dish. Arrange the scallops in the pan so they are evenly space. Place a small dollop of flavored butter atop each scallop. Sprinkle the panko breadcrumbs over the tops of the dressed scallops.
4. Bake for 12 minutes. Serve hot.