Pan-Seared Scallops With Herb Butter Sauce - cooking recipe

Ingredients

FOR THE SCALLOPS
1 lb large scallop
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
FOR THE HERB BUTTER SAUCE
3 tablespoons unsalted butter, divided
2 tablespoons leeks, finely chopped
1/4 cup dry white wine
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1/4 teaspoon lemon zest, grated
kosher salt
fresh ground black pepper
2 -3 lemon wedges, for serving

Preparation

Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 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 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add half of the butter (1 1/2 tbsp.) and the leeks; saute until the leeks 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 gathered 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.
Serve and Enjoy!