Seared Scallop with Radish and Herb Butter

Bring 3 tablespoons butter for the herb butter to room temperature, about 30 minutes on the counter. Do not rush this.

Trim and thinly slice the radishes into rounds, roughly 3mm thick. You need about 18-20 rounds.

Pat the scallops completely dry with paper towels. Any moisture is the enemy of a proper sear. Season with salt and black pepper on both sides.

Finely chop the parsley and chive. Zest the lemon, then juice half of it.

Mix the softened butter with the chopped parsley, chive, and lemon zest until evenly combined. Season with a pinch of salt. Set aside.

Heat 1 tablespoon butter in a small skillet over medium heat. Add the radish rounds in a single layer. Cook 3-4 minutes per side, until tender and lightly golden. Remove and set aside.

Heat a large heavy skillet (cast iron works) over high heat until smoking slightly, about 2 minutes. Add olive oil.

[" Use an instant-read thermometer to verify internal temperature reaches 145°F (63°C)."]

Remove scallops from heat. Immediately top each with a spoonful of the herb butter and let it melt over the warm scallops. Squeeze a little lemon juice over the top.

Arrange the cooked radish rounds on each plate. Place 2 scallops alongside. Serve immediately.