This spicy butter sauce works equally well with scallops under your broiler,  or freshly shucked oysters done on your grill. For oysters, place a teaspoon of the mixed butter on each oyster; set each oyster on a piece of crumpled tin foil on the grill to keep the shell from tipping out all the delicious buttery juice. Quick, easy, elegant, and simply delicious! Enjoy!

Broiled Scallops
Yield: Serves 4 as a starter

 INGREDIENTS
·  4 ounces sweet butter
·  1 tablespoon hot sauce of your choice (this produces a mild spiciness)
·  ½ teaspoon Old Bay Seasoning
·  1 very small garlic clove or ½ a medium clove finely minced or grated
·  Zest of ½ lemon grated, plus a few drops of lemon juice
·  1 small anchovy fillet rinsed and patted dry
·  8 large sea scallops, hinge muscle removed (preferably fresh or dry chilled)
·  3 tablespoons of dry white wine
·  ¼ cup Panko breadcrumbs

PREPARATION
1.  Melt the butter; add hot sauce, Old Bay, garlic, lemon zest, juice, and anchovy. Mix and mash well until the anchovy has dissolved. Scrape the mixture into a small bowl and set aside in the fridge until the butter has solidified.
2. Pat the scallops dry with a paper towel and give them a light sprinkle of salt.
3. Preheat your broiler with the grate 6 inches from the flame.
4. Grease the bottom of an ovenproof skillet or small heat-proof casserole with a small amount of the prepared butter. Assemble the scallops in the skillet/casserole and place dabs of the butter around them and a dab on top of each. Add the wine and sprinkle the scallops with Panko; place under the broiler for 6 minutes or until the Panko turns golden brown. Note: monitor closely so the Panko does not burn.
5. Use tongs to transfer hot scallops to small plates or 3-inch scallop shells. Pour any sauce around each scallop. Sprinkle with finely chopped parsley and serve while hot with lemon wedges on the side.

Wine pairing: depending on how spicy your sauce is, for mildly spicy an Albariño, Chablis, Vermentino, Sauvignon Blanc; for spicier sauce, try a Viognier, White Rhone, or a dry Riesling.