Seared Sea Scallops with Radishes and Chives

Name: Seared Sea Scallops with Radishes and Chives
Total time: 20 min
Ingredients: 1 1/2 pound sea scallops, side muscle removed; 1 1/2 teaspoon coarse sea salt; 1 teaspoon ground coriander; 2 tablespoons extra-virgin olive oil, divided; 1 1/2 tablespoon unsalted butter; 3 tablespoons fresh lemon juice; 3 tablespoons chopped chives; 4 radishes, assorted varieties if possible, very thinly sliced

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Total: 20 minutes

Servings: 4

Seared Sea Scallops with Radishes and Chives

Ingredients

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1 1/2 pound sea scallops, side muscle removed1 1/2 teaspoon coarse sea salt1 teaspoon ground coriander2 tablespoons extra-virgin olive oil, divided1 1/2 tablespoon unsalted butter3 tablespoons fresh lemon juice3 tablespoons chopped chives4 radishes, assorted varieties if possible, very thinly sliced

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Instructions

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Step 1

Pat scallops dry and sprinkle on both sides with salt and coriander. Heat 1 tablespoon of the oil in a large heavy skillet over high heat; when very hot, add half the scallops with a flat-side down. Cook until bottoms are browned, 2 to 3 minutes.

Step 2

Flip scallops and brown the second side. Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.

Step 3

Remove skillet from heat and add butter, swirling pan until melted.

Step 4

Swirl in lemon juice and chives. Pour sauce over the scallops and garnish with radishes.