• Cleaned Scallops
• 2 tbsp olive oil
• 1 tsp salted butter
• Salt and pepper for seasoning
• 1 lemon
• 1 tbsp french mustard
• 3 tbsp snipped chives

Rinse the scallops well under cold water and pat them dry with paper towels. Choose a nonstick pan large enough for the scallops to cook with plenty of space. Heat the pan over a medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Put the scallops in the pan and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Turn the scallops to the other side and sear until well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat and transfer the scallops out of the pan to prevent further cooking.

Grate the zest from half the lemon and squeeze the juice from the whole lemon. Put the juice, zest, mustard and a little black pepper in the pan used to cook the scallops and stir until smooth and warmed through. Add the chives and warm for a further 1-2 minutes.

Return the scallops and any accumulated juices to the pan. Gently roll the seared scallops in the sauce to warm them through. Taste the seared scallops for salt and pepper and serve immediately.

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