PAN-SEARED SEA SCALLOPS in Herb Butter Wine Sauce

• Gluten free

• Seafood

  • 2 lb Sea scallops

• Produce

  • 1 1/2 tsp Flat leaf parsley, fresh
  • 2 tsp Lemon
  • 1 1/2 tsp Lemon thyme
  • 1 tbsp Shallots

• Baking & Spices

  • 1 Sea salt, fine

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 8 1/2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tsp White wine
  • 1/2 cup White wine, dry

Found on justapinch.com

Description

Ingredients

• 8 Tbsp (1 stick) unsalted butter, room temperature
• 1 Tbsp finely minced shallots (see note)
• 2 tsp grated lemon zest (see note)
• 1 1/2 tsp minced lemon thyme (see note)
• 1 1/2 tsp minced fresh flat leaf parsley
• 1 tsp 1 tsp white wine (optional)
• 1/2 Tbsp olive oil
• 1/2 Tbsp unsalted butter
• 2 lb sea scallops
• fine sea salt (to taste)
• 1/2 c dry white wine

Directions

• 1Using a fork or electric mixer, beat one stick of butter until fluffy. 2Add remaining herb butter ingredients (shallots, zest, thyme, parsley and wine.) Mix well and set aside. 3Pat scallops dry with paper towels and lightly season with salt. 4In a large skillet (I usually use nonstick), over medium-high heat, melt 1 1/2 tablespoons butter and add oil. 5Place 1/3 to 1/2 of the scallops in hot skillet (sear in 2 or 3 batches, dont overcrowd) and cook for 2 minutes (approximately) on each side, until lightly browned on each side and slightly opaque in the center. (Be sure to watch the heat! Better undercooked than overcooked!) 6Remove to a warm plate and repeat searing until all scallops are cooked, adding a bit of extra oil as needed. 7Reduce heat to medium and add 1/2 cup dry white wine to skillet to deglaze; simmer for 1-2 minutes. 8Remove from heat and add half of the herb butter; stir until melted and combined; drain off, and into skillet, any juices that have accumulated on the plate of cooked scallops and return skillet to medium heat for 30 seconds. Taste for seasoning. 9Pour a small amount of sauce on plate and arrange scallops on top. Garnish with chopped parsley or chives. Serve immediately. 10Cover and refrigerate remaining unused herb butter. 11Note: If you dont have shallots, use chives. No zest? Leave it out. No lemon thyme? Use a pinch of dried thyme or leave it out. It will be fine.