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Scallops and butter. No brainer. Add garlic. Duh! But black garlic? Oh my. And please, don’t skip the kumquats. Tangerines or Cuties are good, but kumquats are great.

Makes. 4 appetizers or 2 entrees
Takes. 5 minutes to prep, 5 minutes to sear
Serve with. Rice pilaf, pasta, crusty bread or something that can be used to absorb any extra butter. You won’t want to waste a drop.

16 large day-boat scallops, about 1 ½ ounces each
Freshly ground black pepper
Grapeseed oil or other flavorless, high smoke-point vegetable oil, such as canola
8 kumquats or 4 small tangerines
Black Garlic Butter Sauce
Smoked paprika, for garnish

Optional. If you want some spice, substitute chipotle powder for the smoked paprika.Another fun garnish: dulse or slivered seaweed. If you want to amp up the scallops, give them 10 minutes with a smoking gun either before grilling or after.

About the kumquats. If you can’t find them, try harder. If you still can’t find them you can cut tangerines or cuties into slices and then quarters.

1) Fire up. Warm 4 plates in a low oven. Get a grill screaming hot over direct radiant heat. Season both sides of the scallops very lightly with salt and pepper. Sear the scallops on one side until crusty and golden, about 3 to 4 minutes. Flip and sear for 1 minute only on the other side. The internal temp should reach 125 to 130°F.

2) Serve. Slice the kumquats and discard the seeds. Divide the sliced kumquats among warm plates and place the scallops crusty side up, on top. Immediately spoon on the chunky Black Garlic Butter Sauce. Scatter smoked paprika or chipotle powder over the top.