Scallop Roll

Ingredients

• 1 lb Sea Scallops (Large, side-muscle removed)

Instructions

1. 1

   Prepare Dressing & Scallops

   • In a medium bowl, whisk together the mayonnaise, lemon juice, diced celery, and 1 tbsp of the minced chives. Season with 1/4 tsp salt and 1/4 tsp black pepper. Set aside.
   • Gently rinse the scallops under cold water and pat them completely dry with paper towels. This step is crucial for achieving a perfect sear. If the small, tough side-muscle is still attached, pull it off and discard.
   • Season the dry scallops on both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
2. 2

   Toast the Buns

   • Melt 2 tbsp of butter in a large skillet or on a griddle over medium heat.
   • Place the buns, cut-sides down, in the melted butter. Toast for 1-2 minutes until golden brown and crisp. Remove from the skillet and set aside.
3. 3

   Sear the Scallops

   • Wipe the skillet clean if needed. Add the remaining 3 tbsp of butter and 1 tbsp of olive oil. Heat over medium-high heat until the butter is foaming and shimmering.