Scallops With Seaweed Butter Adapted From L'Atelier De Joël Robuchon

1. 1

   1. Arrange 8 clean scallop shells or individual gratin dishes on baking sheet. Using pastry brush and about 2 tablespoons of butter, brush each scallop all over with butter. Set 1 scallop in each shell, and refrigerate until the butter is firm, 10 to 15 minutes. Meanwhile, preheat broiler to high.

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   2. Neatly mound 2 tablespoons rock salt, spacing them well apart, on each of four large plates; set aside. Remove scallops from refrigerator and sprinkle each with a pinch of nori. Dot with remaining 2 tablespoons butter. Broil until scallops are barely cooked through, about 3 minutes.

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   3. Transfer scallop shells to plates, nestling each into a mound of salt. Sprinkle with lime juice as desired, and season with fleur de sel and piment d'Espelette to taste. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.