Recipe by Tucker Shaw. Makes enough for 6.
Ingredients
4 tablespoons butter, plus more if needed
12 medium-sized, fresh scallops, cleaned, at room temperature, and dried with paper towel
A little chopped parsley
A generous squeeze of fresh lime juice
Directions
Heat nonstick skillet over high heat. Add half the butter, watch it sizzle and foam, then subside. Wait 1 more minute until it just begins to brown. Without delay, add half the scallops to the pan, and listen to them sizzle. Cook about 3 minutes, then turn scallops over. Cook 2 minutes more, until a nice crust develops, then remove scallops to a warm plate. Pour browned butter over the top. Repeat with remaining butter and scallops. Sprinkle with parsley, squeeze with lime, and serve immediately.
