Scallops With Seaweed Butter

• 4 tablespoons unsalted butter, softened
• 8 large fresh sea scallops
• 8 tablespoons rock salt
• 14 sheet nori, finely chopped to make 8 pinches
• 12 lime
• sea salt
• ground red chili pepper (piment d'espelette) or fresh black pepper

1. Arrange 8 clean scallop shells or gratin dishes on baking sheets.
2. Using pastry brush and about 2 tbsp of butter brush each scallop with butter.
3. Set 1 scallop in shell, refrigerate until the butter has firmed on th e scallop, 10 - 15 minutes.
4. Preheat Boiler to High.
5. Neatly mound 2 tbsp rock salt, spacing well apart on large plates.
6. Remove scallops from refrigerator and sprinkle each with a pinch of nori.
7. Dot with remaining 2 tbsp butter.
8. Broil until scallops are barely cooked through, about 3 minutes.
9. Transfer scallop shells to plates, nestling each into a mound of salt.
10. Sprinkle with lime juice as desired and season with sea salt and piment d'Espelette to taste.
11. Serve immediately.

unsalted butter, rock salt, pinches, lime, salt, ground red chili pepper

Taken from www.food.com/recipe/scallops-with-seaweed-butter-219377 (may not work)