This recipe was based on one by Jean-Georges Vongerichten, but I adjusted based on what I had in my kitchen. In his picture, he had the kaffir lime leaves completely enveloping the scallops, but I was just not able to make mine work the same way. It didn't matter. These were the tastiest scallops I've made to date, and brown butter sauce makes everything better. Try them the next time you can get your hands on some kaffir lime leaves and you won't be disappointed.

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