Step 1Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.
Step 2In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.
Step 3Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.
Step 4Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.