These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.
Ingredients
8 Servings
6
½
2
1
16
Preparation
-
Step 1
Soak nori in ½ cup warm water in a small bowl until softened, about 5 minutes.
Step 2
Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Transfer to a medium bowl.
Step 3
Pulse nori and soaking water in a food processor to a coarse paste. Stir into brown butter along with chopped dill; season with salt and keep nori brown butter warm.
Step 4
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season scallops with salt and cook until golden brown on each side and almost cooked through, about 2 minutes per side (they’ll continue to cook from carryover heat).
Step 5
Serve scallops with nori brown butter, dill sprigs, and lemons for squeezing over.
