Ingredients
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1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
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3 tablespoons unsalted butter, cut into 6 pieces
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2 tablespoons finely diced shallots (1 medium shallot)
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1/4 cup dry white wine
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1/8 cup finely chopped fresh flat leaf parsley
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1/8 cup finely chopped fresh chives
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1/4 teaspoon finely grated lemon zest
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kosher salt
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fresh ground black pepper
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2 tablespoons extra virgin olive oil
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2 lemon wedges, for serving
Instructions
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- 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.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.