Scallops With Seaweed Butter

1. 1

   Arrange 8 clean scallop shells or gratin dishes on baking sheets.

2. 2

   Using pastry brush and about 2 tbsp of butter brush each scallop with butter.

3. 3

   Set 1 scallop in shell, refrigerate until the butter has firmed on th e scallop, 10 - 15 minutes.

4. 4

   Preheat Boiler to High.

5. 5

   Neatly mound 2 tbsp rock salt, spacing well apart on large plates.

6. 6

   Remove scallops from refrigerator and sprinkle each with a pinch of nori.

7. 7

   Dot with remaining 2 tbsp butter.

8. 8

   Broil until scallops are barely cooked through, about 3 minutes.

9. 9

   Transfer scallop shells to plates, nestling each into a mound of salt.

10. 10

    Sprinkle with lime juice as desired and season with sea salt and piment d'Espelette to taste.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.