SERVES 2-4
- 12 Scallops
- 1 Tablespoon butter
- Salt + Pepper
- 1 cup fresh herbs, roughly chopped (parsley, cilantro, dill, tarragon, chive, mint)
- 1 preserved lemon, rind thinly sliced (approx 1 T)
- 1 teaspoon capers
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- Flaky sea salt
- Fresh cracked pepper
- ½ Serrano chili, thinly sliced (optional)