Seared Scallops With Herb Butter Sauce - cooking recipe

Ingredients

1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons finely diced shallots (1 medium shallot)
1/4 cup dry white wine
1/8 cup finely chopped fresh flat leaf parsley
1/8 cup finely chopped fresh chives
1/4 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 lemon wedges, for serving

Preparation

Heat 12\" nonstick skillet over medium-high heat for 1-2 minutes.
Add 2 tablespoons olive oil and heat until quite hot.
Pat scallops dry one more time 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, 2-4 minutes.
Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
Let the pan cool for a minutes before you make the sauce.
When pan has cooled somewhat, return it to medium heat.
Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
Add wine and simmer until reduced by half, another 1-2 minutes.
Add the herbs and lemon zest.
Reduce 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.
Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.