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)