- 2
Ingredients
- 1 lb dry large sea scallops
- 2 tbsp extra-virgin olive oil
- salt and freshly ground pepper
- 3 tbsp unsalted butter, cut into 6 pieces
- 2 tbsp finely diced shallot
- 1/4 cup dry white wine
- 1/4 tsp finely grated lemon zest
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- salt and freshly ground pepper
- 2 lemon wedges for serving
Preparation
Step 1
Rinse any grit off scallops under cold water. Remove patches of tough muscle from the sides. Heat a 10" non-stick frying pan over medium-high heat for 1 to 2 minutes. Add the oil and heat until quite hot. Pat scallops dry once more 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 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
On medium heat, add 1/2 tbsp butter and shallots and saute until shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. 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 the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Add salt and pepper and serve immediately with lemon wedges.