Recipe: Seared Sea Scallops with Radishes and Chives
Sea scallops shine in this simple, versatile recipe. Seek out an assortment of radishes if you can — the dish is an excellent showcase for colorful Easter radishes, black radishes and watermelon radishes, in addition to common red or hot-pink radishes. You can also switch out ground coriander for another one of your favorite spices: Aleppo pepper, ground fennel seed or a blend like ras el hanout would all be delicious.
Seared Sea Scallops with Radishes and Chives
1 1/2 pounds sea scallops, side muscle removed
1 1/2 teaspoons coarse sea salt
1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons chopped chives
4 radishes, assorted varieties if possible, very thinly sliced
Pat scallops dry and sprinkle on both sides with salt and coriander. Heat 1 tablespoon of the oil in a large heavy skillet over high heat; when very hot, add half the scallops with one flat-side down. Cook until bottoms are browned, 2 to 3 minutes. Flip scallops and brown the second side. Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.
Remove skillet from heat and add butter, swirling pan until melted. Swirl in lemon juice and chives. Pour the sauce over scallops and garnish with radishes.