Name: Scallops With Nori Brown Butter and Dill
Yield: 8 Servings
Ingredients: 6 toasted nori sheets; ½ cup (1 stick) unsalted butter; 2 tablespoons chopped fresh dill, plus small sprigs for serving; Kosher salt; 1 tablespoon vegetable oil; 16 large sea scallops, side muscle removed; Lemon wedges (for serving)

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Ture Lillegraven

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Recipe notes