Step 1

Set the oven to 400°F. Pat the scallops dry and place them in an oven-safe skillet. Toss with the butter and salt and place in the oven for 17-20 minutes, until the scallops have firmed and released some of their liquid.

Step 2

Remove from oven and place scallops on a plate. Place the skillet with the buttery cooking liquid on the stovetop over medium-high heat. Add the lemon juice and cook until the liquid is reduced by half.

Step 3

Add the scallops back to the pan and toss to coat in the liquid. Serve immediately. Lovely with a root vegetable puree and a seasonal salad.