adapted from Food & Wine
1 lb large bay scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
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
- Pat the scallops dry.
- Heat skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until butter is melted and sizzling.
- 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.
- 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.
- Remove the scallops from the pan, and set aside to keep warm.
- 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.
- Add the wine and simmer until reduced by half.
- Add the herbs, then reduce the heat to low.
- Add the remaining butter to taste, and whisk constantly until all the butter is melted.
- Salt & pepper to taste.
- 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.