The Mark's Bay Scallops With Scallions And Sesame Seeds

• 8 tablespoons (1/4 pound) butter
• 1/2 cup thinly sliced scallions
• Freshly squeezed lemon juice
• Salt and pepper
• 20 bay scallops
• 2 tablespoons lightly toasted sesame seeds

1. Bring 2 tablespoons of water to a boil in a small nonreactive saucepan, lower the heat and whisk in the butter a little at a time until the mixture becomes saucy.
2. Add the scallions, then lemon juice, salt and pepper to taste.
3. Keep warm over very low heat while cooking the scallops.
4. Preheat a large nonstick skillet over medium heat for 2 minutes.
5. Add the scallops; do not crowd.
6. Cook without stirring until they brown lightly on one side, about 2 minutes.
7. Turn and brown the other side.
8. Serve the scallops drizzled with a little of the sauce and sprinkled with sesame seeds.

butter, scallions, freshly squeezed lemon juice, salt, bay scallops, sesame seeds

Taken from cooking.nytimes.com/recipes/7697 (may not work)