Pan Seared Scallops with Herb Butter Sauce
Delicate and easy to make pan seared scallops drizzled with a delicious and mouth wearing herb butter sauce.
  1. Cut off 1 tablespoon of butter and set aside.
  2. In a medium size bowl whisk together the remaining butter, garlic, shallot, lemon zest, lemon juice, parsley, thyme, chives, and salt and pepper until well combined and set aside.
  3. Season the scallops on both sides with salt and pepper.
  4. Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
  5. Immediately add in the 1 tablespoon of butter to brown the scallops
  6. After 2 to 3 minutes turn the scallops over making sure that the bottoms are golden brown.
  7. Cook the scallops for another 2 to 3 minutes or until the internal temperature is between 115-120 degrees F. Once removed from the pan the cooking process will continue for a final temperature of 125-130 degrees F.
  8. Remove the scallops and set aside.
  9. Deglaze the pan with the white wine and cook over medium heat until it is almost evaporated.
  10. Add in butter mixture and whisk until melted.
  11. Drizzle the butter over the scallops and serve.
  12. Garnish with grated Parmesan cheese (optional)
Recipe Notes

Recipe provided by Make Your Meals

Pan Seared Sea Scallops Drizzled With Herb Butter

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