Target: 6 × 4 inches · landscape

Seared Scallop Spoons with Brown Butter

27 min · 12 tasting portions

Ingredients

□ 12 small dry-packed sea scallops, side muscles removed

□ 1 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp neutral high-heat oil, divided

□ 4 tbsp unsalted butter

□ 1 medium lemon

□ 1 tbsp finely chopped fresh chives

1. Pat scallops completely dry and keep chilled. Prep lemon zest and juice, chop chives, and set out 12 tasting spoons.

2. Swirl butter over medium-low until amber and nutty; remove from heat and add lemon. Heat skillet until very hot, then add 1 tbsp oil.

3. Season scallops just before cooking. Sear 6 at a time, 1 to 2 minutes on the first side and about 1 minute after turning.

4. Set one scallop on each spoon, add a few drops of lemon brown butter and chives, and serve immediately.

Cook’s note: Keep batches uncrowded and remove scallops as soon as their centers turn opaque.