Scallops Lemon Butter

Place the butter in a small saucepan over medium heat and cook gently, swirl occasionally, until the butter is golden brown. Add the lemon juice and whisk to combine. Add sea salt and pepper to taste. You can strain through a mesh strainer but I no longer do and actually prefer it that way. After plating the scallops I drizzle the sauce over the scallops and garnish with the chives. You want to eat these hot.