Seared Scallops w/ Herb-Butter Sauce

Seared Scallops w/ Herb-Butter Sauce

Prep Time: 15m/ Cook Time: 10m / Yield 4
Wine Pairing: Sauvignon Blanc, Pinot Grigio


1lb U-10 scallops, abductor/side muscle removed, cold rinsed and patted dry
1 tbsp vegetable oil
1 tbsp butter
Sea salt & freshly cracked black pepper


2 tbsp unsalted butter
2 tbsp shallot, finely diced1/4 cup dry white wine
1 tbsp fresh chopped chives
1 tbsp fresh chopped parsley
1 tsp lemon zest
Sea salt & fresh cracked black pepper


Heat a large non stick skillet to medium high heat. When the pan barely starts to smoke add oil and butter, swirl around to melt butter. Place down seasoned scallops clockwise from the top of the pan and going right just like a clock. Sear scallops for approximately 1 ½-2 minutes minutes the first side and approximately one minute to 90 seconds the next. Remove pan and remove scallops to a plate.

Return pan to medium heat and add shallots, deglaze with wine – reduce by half. Stir in butter, herbs, seasoning and add resting juices from scallops. Remove fro heat.

Serve Scallops in a puddle of sauce or carefully pour some sauce over scallops.