Weathervane scallops are also known as giant Pacific scallops, for good reason. Here, the substantial bivalve is seared in herb-infused brown butter with a touch of citrus. Add 2 tablespoons of the brown butter (aim to use the clarified liquid, not the brown bits). Season with salt and pepper, flip the scallops over, and add the remaining brown butter, this time making sure to add all the brown bits. Set the scallops on top and garnish with grapefruit segments.

Source: National Post February 07, 2018 13:52 UTC