*Remove and discard the small crescent-shaped muscle on the side of the scallop. Do not rinse scallops… you want them to be as dry as possible for searing.
1 stick unsalted butter (8 tablespoons)
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground white pepper, to taste
1 tablespoon thinly sliced fresh chives, for garnish
For the Scallops
Pat the scallops dry with paper towels to remove all excess moisture; season generously with salt and pepper.
Heat a large sauté pan over medium-high heat; add the oil and heat through. Place the scallops in the pan, and sear until golden brown, approximately 2 minutes. Turn the scallops, and sear until the other side is brown and the scallops are just cooked through, about 1 to minutes more. (Note: For very large sea scallops, transfer the pan to a pre-heated 450°F oven for an additional 2 to 3 minutes.)
For the Sauce
Place the butter in a small sauce pan over medium heat; cook gently, swirling the pan occasionally, until the butter is golden brown in color and nutty in aroma. Add the lemon juice, and whisk to combine. Taste, and adjust the seasoning as needed with salt and white pepper. Strain through a fine mesh strainer, if desired.
Place the scallops on warmed dinner plates, and drizzle with the sauce; garnish with chives, and serve immediately.
Drizzle about a teaspoon of sauce over each scallop. Garnish with fresh chives, and serve immediately.
To serve as an hors d'oeuvre, serve individual scallops in Asian soup spoons.