seared scallops with shallot herb butter

By dhoffmanlatter

Ingredients

• 2 shallots, peeled and roughly chopped (about 1/2 cup) 2 garlic cloves, peeled 1/2 fresh flat-leaf parsley, leaves only, chopped (about 1 cup) 2 tablespoons fresh tarragon leaves 1 tablespoon fresh oregano leaves or 1 tsp. dried oregano 1/8 teaspoon kosher salt 1/4 cup olive oil 24 dry-packed scallops (about 1 1/4 lb.) 2 tablespoons fresh lemon juice
• 1 t canola oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil in a food processor; pulse to form a paste. Place scallops in a large bowl, add half of shallot mixture (about 1/4 cup), and toss gently to combine. Cover and refrigerate at least 20 minutes or up to 8 hours. Stir lemon juice into remaining half of shallot mixture, and set aside.

Step 2

Thread 3 scallops onto each of 8 (6-inch) wooden skewers. Lightly coat griddle with canola oil, and heat over high until it is smoking hot. Place skewers on griddle, and cook, undisturbed, until scallops develop a crust, about 3 minutes. Flip skewers, and turn off heat. Allow scallops to sit until just cooked through, about 2 more minutes. Drizzle reserved shallot mixture over top of scallops. Bring sizzling, sauced scallops to the table right on the griddle.