Scallops Chowder with Lemon Butter

How to make it

1. Pat the scallops dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a stainless skillet over medium-high and griddle the scallops until deeply colored.
3. Add the aromatics with the cherry tomatoes and shallots; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.