PAN-SEARED SEA SCALLOPS IN HERB BUTTER WINE SAUCE

PAN-SEARED SEA SCALLOPS in Herb Butter Wine Sauce image

Provided by Teresa G. @sokygal

Number Of Ingredients 13

FOR THE HERB BUTTER (ENOUGH FOR DOUBLE RECIPE):
8 tablespoon(s) (1 stick) unsalted butter, room temperature
1 tablespoon(s) finely minced shallots (see note)
2 teaspoon(s) grated lemon zest (see note)
1 1/2 teaspoon(s) minced lemon thyme (see note)
1 1/2 teaspoon(s) minced fresh flat leaf parsley
1 teaspoon(s) 1 tsp white wine (optional)
FOR SEARING THE SCALLOPS AND DEGLAZING PAN:
1/2 tablespoon(s) olive oil
1/2 tablespoon(s) unsalted butter
2 pound(s) sea scallops
- fine sea salt (to taste)
1/2 cup(s) dry white wine

Steps:

Using a fork or electric mixer, beat one stick of butter until fluffy.
Add remaining herb butter ingredients (shallots, zest, thyme, parsley and wine.) Mix well and set aside.
Pat scallops dry with paper towels and lightly season with salt.
In a large skillet (I usually use nonstick), over medium-high heat, melt 1 1/2 tablespoons butter and add oil.
Place 1/3 to 1/2 of the scallops in hot skillet (sear in 2 or 3 batches, don't 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!)
Remove to a warm plate and repeat searing until all scallops are cooked, adding a bit of extra oil as needed.
Reduce heat to medium and add 1/2 cup dry white wine to skillet to deglaze; simmer for 1-2 minutes.
Remove 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.
Pour a small amount of sauce on plate and arrange scallops on top. Garnish with chopped parsley or chives. Serve immediately.
Cover and refrigerate remaining unused herb butter.
Note: If you don't 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.