2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...
Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...
For the sauce, sweat the shallot and garlic in the oil for ... lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming, spoon over for 30 seconds.