Seared Scallops in Herb Butter

• Gluten free
• Paleo

• Seafood

  • 8 Sea scallops

• Produce

  • 1 tbsp Basil, fresh leaves
  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh leaves

• Dairy

  • 4 oz Butter

Found on cookiesorbiscuits.com

Description

Ingredients

• 3 cloves garlic
• 1 tablespoon fresh parsley leaves
• 1 tablespoon fresh basil leaves
• 4 oz (1 stick) butter, cubed
• 8-10 sea scallops

Directions

• In a food processor, chop the garlic, parsley and basil. Add the cubed butter, and process until the butter and herbs have combined. Transfer the butter to a sheet of plastic wrap. Roll the butter into a log shape and completely cover the butter in plastic wrap. Refrigerate. Remove the small muscle from the scallops, if not done by fishmonger. Rinse with cold water and thoroughly pat dry. Add 1-2 tablespoons of the herbed butter to a large frying pan, over high heat. Once the frying pan is very hot, gently add the scallops, making sure they are not touching each other or crowded. Sear the scallops, undisturbed, for approximately 2 minutes on each side. The scallops are cooked when they they have about 1/4 inch of golden crust on each side, and are translucent in the center. Serve immediately.