INGREDIENTS
For the Scallops
1 lb. large scallops
1 TBSP. unsalted butter
1 TBSP. extra-virgin olive oil
Salt and black pepper
For the Sauce
3 TBSP unsalted butter, cut into 6 pieces
2 TBSP. finely diced shallot
¼ cup dry white wine
¼ cup finely chopped parsley and chives
¼ tsp. finely grated lemon zest
Salt and black pepper
2 to 3 lemon wedges for serving
DIRECTIONS
Rinse scallops, pat dry with paper towels.
Heat a large nonstick skillet over medium-high heat.
Add the oil and butter to the pan.
Pat the scallops dry one more time and place them in a single, uncrowded layer.
Season with salt and pepper and let sear undisturbed until one side is browned and crisp.
Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch.
Transfer the scallops to a plate and keep warm.
Let the pan cool briefly before you make the sauce.
Return the pan to medium heat.
Add ½ TBSP. butter and the scallops and saute until the shallots begin to soften.
Add the wine; simmer until reduced by about half.
Add the herbs and lemon zest.
Reduce heat to low, add the remaining butter and wisk constantly until completely blended.
Return scallops and any juices to the pan.
Gently roll the scallops in the sauce to warm them through.
Taste for salt and pepper and serve immediately with the lemon wedges.
Serves 4.
