SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE

 For the scallops:

1 lb large sea scallops (dry)

1Tbs unsalted butter

1 Tbs extra virgin olive oil

Kosher salt and fresh ground pepper

For the sauce:

3 Tbs unsalted butter, cut into six pieces

2 Tbs finely diced shallot or green onion

1/4 cup dry white wine

1/4 cup finely chopped mixed fresh herbs (flat leaf parsley and chives)

1/4 tsp finely grated lemon zest

Kosher salt and fresh ground black pepper

2-3 lemon wedges for serving

*I doubled this sauce*

Tip: Prep all ingredients before you begin.

Remove the tough abductor muscle from each side of scallop and rinse under cold water then pat dry.

Heat a 10-12 inch nonstick skillet over medium heat for 1-2 minutes. Add oil and butter and heat not quite hot. Pat scallops once more and put 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 other side until well browned and almost firm to touch, 2-4 minutes.  Take the pan off the heat, transferring to a plate, set in warm place.  

Return the pan to medium heat to begin the sauce.  Add a piece of butter(1/2Tbs) and the shallot and sauté until the shallot begins to soften, about a min. Add the wine and simmer until reduced about half, another 1 to 2 mins.  Add herbs and lemon zest.  Reduce heat to low, add remaining butter, and whisk constantly until butter is melted into the sauce. Return scallops and any juices into the pan. Gently roll the scallops in the sauce to warm them through.  Season to taste with salt and pepper and serve immediately with lemon wedges on the side. 

*This sauce can also be used with shrimp. Try serving over orzo or rice.