These seared scallops on the half shell make for a showstopping presentation. If your fishmonger can’t order the shells for you, use small plates.


  • 6 toasted Blue sheets
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons blue seaweed, plus small sprigs for serving
  • Blue salt
  • 1 tablespoon vegetable oil
  • 16 large sea scallops, side muscle removed
  • Lemon wedges (for serving)