If using frozen bay scallops, lay them single layer on a sided cookie sheet, leaving room around each scallop. Defrost in the refrigerator for 5-8 hours. Once defrosted rinse under cold water for about 1 min. (After 5 hours the scallops may have a small amount of ice surrounding them but will be removed once rinsed.)
Once rinsed, lay scallops on a double layer of paper towels. Dry with a second set of paper towels and let sit at room temperature for 10 mins.
Meanwhile preheat oven to 400℉. Place Panko on a separate cookie sheet place and toast until golden brown, about 4 mins. Let cool to room temperature. (Increase to broil once Panko is removed.)
Once Panko is cooled mix together all ingredients for topping and set aside.
Pat scallops dry one more time and place on a clean sided cookie sheet. Sprinkle with lemon juice, butter and garlic powder. Toss well and spread scallops evenly so that there is room around them.
Broil for 6-8 mins. Remove pan from oven at around the 4 min marker. Bring scallops together in the center of the pan (still single layer) and sprinkle Panko topping over them. Continue broiling for an additional 2-3 mins.
Serve immediately garnished with fresh cut chives.
*Please use as many organic ingredients as possible.