SEA SCALLOP APPETIZER RECIPES RECIPES

Steps:

• Using a fork or electric mixer, beat one stick of butter until fluffy.
• Add remaining herb butter ingredients (shallots, zest, thyme, parsley and wine.) Mix well and set aside.
• Pat scallops dry with paper towels and lightly season with salt.
• In a large skillet (I usually use nonstick), over medium-high heat, melt 1 1/2 tablespoons butter and add oil.
• Place 1/3 to 1/2 of the scallops in hot skillet (sear in 2 or 3 batches, don't overcrowd) and cook for 2 minutes (approximately) on each side, until lightly browned on each side and slightly opaque in the center. (Be sure to watch the heat! Better undercooked than overcooked!)
• Remove to a warm plate and repeat searing until all scallops are cooked, adding a bit of extra oil as needed.
• Reduce heat to medium and add 1/2 cup dry white wine to skillet to deglaze; simmer for 1-2 minutes.
• Remove from heat and add half of the herb butter; stir until melted and combined; drain off, and into skillet, any juices that have accumulated on the plate of cooked scallops and return skillet to medium heat for 30 seconds. Taste for seasoning.
• Pour a small amount of sauce on plate and arrange scallops on top. Garnish with chopped parsley or chives. Serve immediately.
• Cover and refrigerate remaining unused herb butter.
• Note: If you don't have shallots, use chives. No zest? Leave it out. No lemon thyme? Use a pinch of dried thyme or leave it out. It will be fine.