Fish & Seafood
Seared Scallops in Lemon Herb Sauce
Seared Scallops in Lemon Herb Sauce
Ingredients:
1 tbsp Lemon Olive Oil
Kosher salt and freshly ground black pepper
For the sauce:
3 Tbs. unsalted butter
1 shallot finely diced shallot
1/4 cup dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
2-4 large scallops per person
1 large bag frozen or fresh scallops roughly 1 inch thick by 1 inch wide. Thaw and pat the scallops dry with paper towel.
Directions
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes.
Add the Lemon Olive Oil and butter, if using, and heat until quite hot. Pat the scallops dry once more 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 to 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 to 4 minutes. Take the pan off the heat.
Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add the butter and the shallots and saute until the shallots begin to soften, about 1 minute.
Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
Gently add 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.
Products Used
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Lemon Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
