Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: Serves 4
- 1 to 1 1/2 pounds sea scallops, about 12 to 16 scallops
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped onion
- 1/3 cup dry white wine, such as chardonnay or sauvignon blanc
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 tablespoons finely chopped chives
- 1 1/2 tablespoons finely chopped parsley
- salt and freshly ground black pepper, to taste
Put the 1 tablespoon of butter and the olive oil in a skillet. Heat over medium heat until hot and butter is foamy, about 1 1/2 to 2 minutes. Add the scallops and sear for about 2 to 4 minutes on each side, or until browned on both sides and somewhat firm but with a little give when lightly pressed with a finger. Cook the scallops in batches, if necessary to keep them in a single layer.
Put the scallops on a warm platee.
Add 1 tablespoon of butter to the pan, along with the finely chopped onion. Cook, stirring, until the onion is translucent and softened. Add the wine and simmer for about 1 to 2 minutes, or until reduced by about half. Add the lemon zest, chives, and parsley. Reduce heat to low, add the remaining 3 tablespoons of butter, and whisk until melted. Return the scallops to the skillet and cook, gently turning, until warmed through.
Add salt and pepper, to taste.
Serve drizzled with the sauce mixture, along with lemon wedges.
Serves 4 as part of a meal or 6 to 8 as a first course or appetizer.
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