• Prep time: 25 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 1 tbsp olive oil
• 1/2 tsps kosher salt
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice
• freshly ground black pepper
• 1 tbsp chopped fresh chives
• 2 tbsps compound lemon butter
• 1 pound dry sea scallops (about 12 - 15 scallops), side muscles removed
For Compound Lemon Butter:
• 1/4 tsp kosher salt
• 1 tbsps lemon zest plus 2 tbsps fresh lemon juice
• 1 cup (2 sticks) unsalted butter, at room temperature
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- For Compound Lemon Butter: Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
NOTE: The butter can be stored in a resealable plastic bag in the freezer for up to 2 weeks or in the fridge for about 1 week.
This great family recipe is thanks to Food Network at https://www.foodnetwork.com/recipes/valerie-bertinelli/lemon-buttered-seared-scallops-7164241