Scallops (Seared) with Herb-Butter Pan Sauce

For the scallops:

1 lb large sea scallops (dry)
1 T unsalted butter
Kosher salt
Freshly ground black pepper

For the sauce:

3 T unsalted butter, cut into six pieces
2-3 finely diced green onion
1/4 C dry white wine
1/4 C finely chopped mixed fresh herbs such as flat leaf parsley and chives
1/4 tsp finely grated lemon zest
Kosher salt
Ground pepper
2-3 lemon wedges for serving

Be sure to have all your ingredients prepped for the sauce before you begin searing the scallops

Heat  a 10-12 inch nonstick skillet over medium high heat for 1-2 minutes.  Add oil and butter.
Pat the scallops dry once more and put them in the pan in 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 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, set them in warm spot. Let the pan cool for a minute before you make the sauce

Return pan to medium heat. Add a piece of the butter 1/2 T and the green onion and sauté until they begin to soften, about 1 min.  Add wine and simmer until reduced by about half, another 1-2 mins.  Add the herbs and lemon zest.  Reduce the heat to low, add the remaining butter and whisk constantly until the butter melts into the sauce.  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 lemon wedges on the side to squeeze over scallops.


This can also be used with shrimp.
Sauce can be doubled and serve over orzo or rice

Very good!!