Seared Scallops With Herb Butter Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
• 3 tablespoons unsalted butter, cut into 6 pieces
• 2 tablespoons finely diced shallots (1 medium shallot)
• 1/4 cup dry wine
• 1/8 cup finely chopped fresh flat leaf parsley
• 1/8 cup finely chopped fresh chives
• 1/4 teaspoon finely grated lemon zest
• kosher salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 lemon wedges, for serving

Recipe

• 1 heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• 2 add 2 tablespoons olive oil and heat until quite hot.
• 3 pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• 4 season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• 5 using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• 6 take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• 7 let the pan cool for a minutes before you make the sauce.
• 8 when pan has cooled somewhat, return it to medium heat.
• 9 add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• 10 add wine and simmer until reduced by half, another 1-2 minutes.
• 11 add the herbs and lemon zest.
• 12 reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• 13 return the scallops and any accumulated juices to the pan.
• 14 gently roll the scallops in the sauce to warm them through.
• 15 taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.