Seared Scallops With Herb Butter Sauce

Recipe by KathyP53
READY IN: 20mins




  • Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
  • Add 2 tablespoons olive oil and heat until quite hot.
  • Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
  • Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  • Let the pan cool for a minutes before you make the sauce.
  • When pan has cooled somewhat, return it to medium heat.
  • Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
  • Add wine and simmer until reduced by half, another 1-2 minutes.
  • Add the herbs and lemon zest.
  • Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
  • Return the scallops and any accumulated juices to the pan.
  • Gently roll the scallops in the sauce to warm them through.
  • Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.