Scallop Week is back at Lily’s Dayton with a special menu of small plates available during dinner service. Owner Emily Mendenhall and her executive chef Don Warfe are celebrating one of their favorite ...
In a 6-inch sauté pan, add cooking oil over high heat. Season black cod with salt and pepper on both sides, then sear presentation side down. Add remaining 2 tablespoons of butter, letting it brown.