Pan-Seared Scallops with Shallots, Tarragon & Chives

adapted from Food & Wine

1 lb large bay scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil

SAUCE

2-3 Tbsp unsalted butter
1 med shallot, minced
1/4 cup dry white wine
2 Tbsp fresh tarragon, minced
2 Tbsp fresh chives, minced
kosher salt and freshly ground black pepper

  1. Pat the scallops dry.
  2. Heat skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until butter is melted and sizzling.
  3. Pat the scallops dry once more, then add onto the pan in a single layer. Do not overcrowd. Let sear for 1 to 1 minutes.
  4. Using tongs, turn the scallops and sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch.
  5. Remove the scallops from the pan, and set aside to keep warm.
  6. Return the pan to the stove and lower the heat to medium. Add 1/2 Tbsp butter and shallots. Sauté until shallots are tender, about 1 minute.
  7. Add the wine and simmer until reduced by half.
  8. Add the herbs, then reduce the heat to low.
  9. Add the remaining butter to taste, and whisk constantly until all the butter is melted.
  10. Salt & pepper to taste.
  11. Return the scallops to the pan, and spoon sauce over them.
  • I served this with corn on the cob – the sauce was delicious with the corn, also.

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