Garlicky Buttery Scallops

This recipe is all about the glorious union of shellfish and butter, inspired by Gambas al Ajillo (Spanish-style garlic shrimp) and writer Bonnie Garmus’s memory of a wildly bad first date with the man who she would ultimately marry. While we can’t guarantee the buttery scallops she ate had anything to do with their eventual union, it wouldn’t surprise us either.

This recipe features a brown butter sauce packed with fried garlic chips and balanced by a handful of fresh basil along with a small hit of vinegar to brighten everything up. For an optimal dark brown sear on the scallops, leave them alone for the first few minutes as they cook and add a splash more oil if the pan seems dry. Scallops can dry out if overcooked, so go for a great sear on just one side. The second side will need much less time to ensure they are cooked through but still juicy. Oh, and don’t leave a drop of that gorgeous butter behind. Some bread for sopping everything up is basically nonnegotiable. —Chris Morocco