Seared Scallops Recipe with Preserved Lemon-Caper Salsa Verde

Have a wife who is brilliant in the kitchen so I don't see any future there. Confine myself to "nibbles" which I serve as a number of plates (I love pastry) at (usually) lunch time, for family and friends.

12 Scallops

1 Tablespoon butter

Salt + Pepper

1 to 2 shallots

1 cup fresh herbs, roughly chopped (parsley, cilantro, dill, tarragon, chive, mint)

1 preserved lemon, rind thinly sliced (approx 1 T)

1 teaspoon capers

¼ cup extra virgin olive oil

1 lemon, juiced

Flaky sea salt

Fresh cracked pepper

½ Serrano chili, thinly sliced (optional)

Directions at eye-swoon.com

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