These looked much better than they tasted, but then again, I suppose I shouldn't expect perfection the first time I attempt to make scallops. My guess is the fault was in my technique, not the recipe itself. I also used larger scallops than bay scallops, which means the cooking time needs to be adjusted accordingly.
2 bay leaves
1 1/2 lbs. bay scallops
1/2 tsp. salt
1 1/2 tsp. fresh lemon juice
1/4 cup seasoned breadcrumbs
1 tsp. grated lemon rind
Melt butter over medium heat. Remove from heat, add bay leaves and set aside for 30 minutes. Skim the solids off the top, and discard the solids and bay leaves.
Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Saute scallops, flipping once, until cooked. (Good luck figuring out when that is.) Remove scallops from heat, sprinkle with salt and toss with lemon juice and half the butter.
Meanwhile, combine breadcrumbs and remaining butter over medium heat. Cook 2 minutes, until breadcrumbs are toasted.
Serve scallops topped with breadcrumbs and lemon rind. Makes 8 small servings.