Seared Scallops w/ Herb Butter Sauce

Cooking Instructions

Starting with the scallops, wash and pat dry, remove any patches of tough muscle from the side of each scallop. Heat a 12 in" nonstick skillet over med. high heat(1 to 2 min.). Add the oil and butter and heat until nicely foaming.

Pat the scallops dry once more and place in the pan in a single uncrowded layer. Season w/ salt& pepper & cook (2 to 4min.) undisturbed until one side is browned and crisp. Regulate heat so butter does not brown

tongs to turn scallops and sear on second side (2 to 4min.). Remove to a plate and set in a warm spot. let the pan cool a few min. before you make the sauce.

NOW TO THE SAUCE;

Place skillet you cooked the scallops in over med. heat. Add 1/2 tbsp butter and the shallots, saute (1 min) until they bewgin to soften, Add the wine and simmer (4 min.) until reduced by half. Add the chive, parsley and lemon zest.

Reduce heat to low add remaining butter and wisk constantly until butter is incorporated into sauce

Return scallops and any accumulated juices to the pan and gently roll them in the sauce to warm them through.

Add salt & peppper and serve with lemon wedges on the side.