scallops

Scallops
(From Fine Cooking)

Ingredients

24 large sea scallops
4 tablespoons unsalted butter
2 tablespoons finely diced medium shallot
1/4 cup dry white wine
1/4 cup chopped Italian parsley
and chives (combined)
1/4 teaspoon grated lemon zest
salt and black pepper
3 lemon wedges

Directions

Have all ingredients prepared before you begin cooking
Rinse the scallops in cold water and pat dry with a paper towel.
In a skillet, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat.
Place the scallops in a single layer in skillet, season with salt and pepper and sear the scallops for 2-3 minutes until one side is brown and crisp. Turn the scallops over and sear the other side until brown and scallops feel firm to the touch. Take the pan off heat and remove and set scallops in a warm spot.

To make the sauce, in the same skillet, add 1/2 tablespoon unsalted butter and saute shallots for about 1 minute to soften.
Add 1/4 cup dry white wine and simmer for 2 minutes.
Add herbs and lemon zest and add 2 1/2 tablespoons butter. Lower heat and whisk until the butter melts into the sauce.
Return scallops to skillet and gently roll scallops in sauce to warm through.

Add a little salt and pepper and serve with lemon wedges.