Yield: Serves 2 as a main course or 4 as an appetizer
Seared Scallops with Herbed Butter
1 lb. sea scallops, patted dry and lightly seasoned with salt and pepper
1 tablespoon olive oil
1 stick butter, softened (with 1 tablespoon set aside)
4 cloves minced garlic
1 tablespoon minced shallot
juice and zest of half a lemon
1 tablespoon chopped parsley
1 tablespoon thyme
1 tablespoon chopped dill
touch of salt and pepper
1/4 cup white wine
Mix butter, garlic, shallot, lemon juice/zest, parsley, thyme, dill, and salt and pepper together in bowl.
Heat skillet to high heat. Add olive oil. Put in scallops, not overcrowding pan (may take two batches). Turn heat down slightly. Immediately add 1 tablespoon of butter once scallops are in. Cook for 2-3 minute on first side, or until browned and crisped. Turn, and cook 2-3 minutes on the other side. Remove to plate.
Turn down heat to medium low, and add in wine. Stir. Add in half of your herbed butter. Melt and stir. Plate scallops and drizzle melted butter on top. Garnish with a touch of micro greens. Serve hot.
1. Pat your scallops dry. This will get them nice and crisped on the outside.
2. Get your skillet to high heat. Add olive oil. Put in your scallops in. Then reduce the heat just slightly. Then add your butter immediately. The butter helps give a sweetness and helps to add to the lovely brownness.