FOR THE SCALLOPS
Bring scallops to room temperature. Pat them dry with a paper towel. Melt butter in a piping hot cast iron pan. Pace scallops in a single layer, 6 at a time. Sear scallops 2-3 minutes on each side, until golden brown.
FOR THE SALSA VERDE
Combine all ingredients in a bowl. Allow flavors to melt for 5-10 minutes. Add more olive oil or lemon juice as needed to get a loose consistency. Spoon salsa verde over scallops and finish with serrano chili and fresh lemon zest.
Recipe & photo provided by Athena Calderone - Eyeswoon @eyeswoon