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Seared Scallops with Herb-Butter Pan Sauce (To Try)
Ingredients
- 1 lb. dry large sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the sauce:
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced shallot (1 medium shallot)
- 1/4 cup dry white vermouth or 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
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