Pan-Seared Butter Garlic Scallops with Salmon Roe

Use a paper towel to completely pat dry the surface and reverse side of the 3 scallops, then set aside.

Chop 1 bunch of Japanese green onions into fine rings, cut 1 slice of lemon, and cut 30g of butter for later use.

Evenly sprinkle a little salt on both sides of the 3 scallops.

Heat a stick-prone pan (such as carbon steel or cast iron) over medium heat until smoking, add 1.5 tablespoons of oil, and swirl until oil patterns appear. Add the 3 scallops and sear for about 30 seconds until the bottom turns golden-brown with caramelization, flip with tongs and sear for another 30 seconds until both sides are golden, then remove and set aside.

Switch to a new pan, heat over medium, and add 30g of butter. Melt until bubbling, swirl continuously until foam subsides and milk solids turn light brown, then add 1 tablepsoon of minced garlic and stir-fry. Next, add a pinch of dried chili flakes and the juice squeezed from 1 lemon slice, stirring quickly to form the garlic butter sauce.

Return the 3 pre-seared scallops to the pan, tilt the pan slightly, maintain low heat, and use a spoon to repeatedly ladle the garlic butter sauce over the scallops until the meat absorbs the sauce, then turn off the heat.

Spread the chopped green onions on the bottom of a slate plate, place the 3 cooked scallops on top, and sprinkle with a little black pepper. Spoon the remaining garlic butter sauce over the scallops in batches, top with salmon roe, and garnish with a little grated lemon zest to finish.