Seared scallops with whipped green goddess butter

Remove scallops from shells, then wash and dry shells and set aside for serving. Pat scallops dry on both sides with paper towels.

For whipped butter, place butter in a bowl with high sides. Using a handheld electric whisk, whisk until pale and doubled in size. Add remaining ingredients, season to taste and stir to combine. Melt half of the butter in a small saucepan over medium heat and stand remaining butter at room temperature until ready to use.

Preheat a lightly greased barbecue flat plate or frying pan to high heat. Brush each side of scallops with melted butter and season to taste. Sear scallops, in batches, if necessary, for 30 seconds to 1 minute on one side or until golden, turn and cook for a further 20-30 seconds or until scallops are just cooked through.

To serve, place scallop shells on a platter covered in rock salt and return scallops to shells. Spoon over remaining melted butter and scatter with chervil. Serve immediately.