Melt 1 tbsp butter and 1 tbsp olive oil over medium high heat in skillet large enough to hold scallops in a single layer.

Once skillet is very hot, flash sear the scallops for 1 minute on each side. Remove to a 9” x 9” baking dish, greased with butter or oil. The scallops will not be cooked through yet.

Preheat oven to 375. Wipe out skillet and melt the remaining 2 tbsp butter over medium heat. Add garlic lemon zest and stir until fragrant, 1 minute. Add panko and mix thoroughly. Press the panko mixture flat in the skillet and toast it to a light golden brown, stirring occasionally to toast all of the panko.

Pour lemon juice over scallops, sprinkle with salt, then top with the panko mixture. Bake in oven for 8 minutes. Serve and enjoy!