Approximately 6 servings
Ingredients
For the scallops:
2 lbs sea scallops (patted dry, side muscle removed)
2 Tbs. unsalted butter
2 Tbs. high heat neutral oil (avocado, light olive, vegetable, corn or grapeseed)
Salt & Pepper to taste
For the sauce:
5 Tbs. unsalted butter, cut into pieces
2 small/1 large shallot, finely diced
1/2 cup dry white wine, or dry vermouth
1/4 cup finely chopped fresh herbs (parsley, chives or tarragon)
Zest of 1/2 a lemon (wash first)
Salt & Pepper to taste
Lemon wedges to serve
Adapted from Fine Cooking Issue 72, by Molly Stevens
Directions
Completely thaw scallops (place bag in a bowl in the refrigerator for approximately 6 hours, until totally thawed)
Remove side muscle from the side of each scallop (this muscle is tough). Rinse scallops in cold water and pat dry with paper towels. To get a nice brown sear, scallops must be quite dry.
Heat a large nonstick skillet over medium-high heat for 1 to 2 minutes. Add the butter and neutral oil & heat until quite hot.
Pat scallops dry once more and place in hot butter/oil in a single uncrowded layer. Leave to sear, undisturbed for 2 to 4 minutes.
Using tongs, flip the scallops and sear the second side until browned & cooked to desired doneness, 2 to 4 minutes. As the scallop cooks, it will turn opaque, many enjoy a scallop that is just cooked through.
Remove from heat, transfer scallops to a plate, and let rest in a warm place
Let the pan cool for a minute before making the pan sauce
Return the pan to medium heat, and add 1 Tbs. of butter along with the diced shallots. Sauté about 1 minute, until shallots soften
Add the wine and simmer until reduced by about half, 1 to 2 minutes
Reduce to low heat and add the remaining butter, herbs and lemon zest, whisk constantly until the butter is fully incorporated
Return the scallops and any accumulated juices to the pan & gently roll the scallops in the sauce
Add salt and pepper to taste, and serve immediately with lemon wedges
*TIP* Be sure to have all of your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.