Scallop Crudo with Warm Brown Butter, Lemon and Chives

⏱ 20 min · Serves 4

Silky raw scallops, sliced whisper-thin, dressed at the very last second with nutty warm brown butter, sharp lemon and a snowfall of chives. It takes ten minutes and tastes like a tasting-menu opener — just buy the freshest hand-dived scallops you can find.

Per serving: 232 kcal · 11.0g protein · 1.5g carbs · 20.0g fat

Ingredients

• 8 very fresh large hand-dived scallops (sashimi grade), roe removed
• 80g unsalted butter
• 1 unwaxed lemon (finely grated zest of 1/2, plus 2 tbsp juice)
• 1 tbsp extra virgin olive oil
• 1 small bunch chives (about 10g), very finely sliced
• Flaky sea salt
• Freshly cracked white or black pepper
• Pinch of Aleppo pepper or mild chilli flakes (optional)

Method

1. Chill four flat plates in the fridge for at least 15 minutes — cold plates keep the crudo pristine.
2. Pat the scallops very dry. Using your sharpest knife, slice each one horizontally into 3–4 thin discs. Keep them covered on a cold plate in the fridge while you make the butter.
3. Melt the butter in a small pale-bottomed pan over medium heat. Swirl and cook for 3–4 minutes until it foams, then the milk solids turn hazelnut brown and it smells nutty. Immediately pour into a small bowl to stop the cooking.
4. Whisk the lemon juice and olive oil into the warm brown butter with a pinch of salt. It should be warm, not hot — around body temperature by the time you dress.
5. Arrange the scallop slices in a single overlapping layer on the chilled plates, slightly apart so each one gets dressed.
6. Season the scallops lightly with flaky salt and a little cracked pepper, then spoon the warm brown butter dressing over, making sure to catch some of the toasted solids from the bottom of the bowl.
7. Scatter generously with chives, lemon zest and a pinch of Aleppo pepper if using. Serve straight away, with the rest of the lemon on the side.