1. In a medium saucepan, combine the white wine, shallot, and zest of half a lemon. Bring to a gentle simmer over medium heat, and reduce until only 2–3 tablespoons of liquid remain.

2. Remove from heat and whisk in the cream. Add the cubed butter, one piece at a time, whisking constantly to emulsify it into the wine mixture. If the butter stops melting, briefly return the pan to medium heat for 10–15 seconds to warm it—be careful not to let it boil.

3. Once all the butter is incorporated, season with kosher salt and a small squeeze of lemon juice. Stir in a sprinkle of chives to finish. Cover and keep warm until ready to serve with the scallops.

4. Place your scallops on a paper towel-lined plate and let them temper for a few minutes.

5. Heat a large cast iron or stainless steel pan over high heat. Add enough canola oil to coat the bottom. Pat the scallops dry with a paper towel, then season both sides generously with kosher salt.

6. Once the oil is smoking, begin placing the scallops in the pan. Start at the 12 o’clock position, then work clockwise—1 to 2 o’clock, 2 to 3 o’clock—spacing them about 1 inch apart. The pan should sizzle rapidly and maintain a slight smoke. After about 1 minute, begin flipping the scallops in the order you placed them. Each should have a deep golden-brown sear.

7. After flipping, cook the scallops for about 1 more minute, or until the second side is golden brown. Turn off the heat and slide the scallops to the top of the pan. Add the basting kit to the lower part of the pan and baste the scallops for 30 seconds. Transfer to a plate immediately.

8. To finish, gently reheat the beurre blanc over low heat until warm and silky. Stir in half of the smoked trout roe.

9. Spoon a bit of the warm sauce into a shallow bowl or plate. Arrange three scallops on the plate, then drizzle with additional sauce. Finish with a spoonful of Smoked Trout Roe and a delicate sprig of dill.