This recipe for a shared appetizer, created for home cooks by Steve Redzikowski, is simple but delicious, relying on the flavors of farm-fresh produce. Serves 2.
Ingredients
3 tablespoons butter
3 sea scallops
¼ lemon
Sea salt to taste
2 radishes (shaved thin)
5 spring greens
3 slices of ciabatta or sourdough bread
Directions
FOR THE BROWN BUTTER
Place butter in a sauce pot. Over medium heat, cook until the butter is walnut brown in color and has a toasted nut aroma. Set aside in a warm area.
FOR THE BREAD
Toast the bread and set aside.
To assemble, slice each scallop into thin coins. Arrange in a chilled bowl and drizzle with juice from the lemon and sea salt. Arrange the radishes and the greens over the top of the scallops. Drizzle scallops with 1 tablespoon of the hot brown butter, garnish with the bread and serve.
