Seared Scallops with Herb-Butter Pan Sauce Review!

Seared Scallops with Herb-Butter Sauce

These are really good. I love scallops so always looking for new ways to make them. Don loved the flavor they had. I will make these again. My favorite recipe on scallops so far is 

still  Perfect Pan Seared Scallops. But 

this Seared Scallops with Herb butter is my 

second favorite. 

Pat dry

Melt butter and oil together

Salt and pepper scallops

Put in pan

Cook till brown on both sides

Remove scallops from pan

Melt butter

add shallots and cook till softened

Add wine 

and simmer 

Add herbs and lemon zest

Add butter

When melted

Add scallops back to pan and toss to warm

Serve with lemon 

Enjoy!

Recipe:

Seared Scallops with Herb-Butter Pan Sauce

 If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable

Serves 2 to 3

For the scallops:

1 lb. dry large sea scallops

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the sauce:

3 Tbs. unsalted butter, cut into six  pieces

2 Tbs. finely diced shallot (1 medium shallot)

1/4 cup dry white vermouth or dry white wine

1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives

1/4 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

2 to 3 lemon wedges for serving

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.  

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the 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. 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 in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or 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. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

I put these with crab legs and 

Strawberry Avocado Salad

(Review is up)

and corn on the cob. 

Wonderful meal

Enjoy!

Lenetta