Peri-Peri Scallops with Snap Peas and Fennel Seed Butter

In a small bowl, combine softened butter with crushed fennel seeds, minced garlic, and lemon zest. Season with a pinch of salt. Mix until uniform, then shape into a small log on parchment paper. Refrigerate until firm, about 20 minutes.

Pat the scallops completely dry with paper towels—this ensures a proper sear. Season generously with cayenne, black pepper, and salt on both flat sides. Let them rest at room temperature for 5 minutes while the pan heats.

Heat a heavy skillet over high heat until wisps of smoke appear. Add olive oil and swirl to coat. Place scallops flat-side down, ensuring they do not touch. Sear 90 seconds without moving, until a deep caramel crust forms. Flip and cook 60-90 seconds on the second side—scallops should feel firm with a slight bounce when pressed. Remove to a warm plate and rest 2 minutes.

In the same skillet over medium-high heat, add butter and snap peas. Toss to coat and cook 2-3 minutes, until bright green and crisp-tender with slight char at the edges. Season with salt. Remove from heat immediately to preserve color and crunch.

Slice the fennel seed butter into rounds. Arrange snap peas in a neat line or pile on each plate. Top with seared scallops. Place 2-3 rounds of fennel seed butter atop the warm scallops—letting residual heat melt it into a fragrant, golden sauce. Serve immediately while the butter pools beautifully over the scallops.