Scallops Chowder with Brown Butter Caper

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 crisp the scallops until deeply colored.
3. Add the aromatics with the parsley and baby spinach; cook until fragrant and just tender.
4. Build the brown butter caper sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over lemon rice.