Seared Scallops with Herb Sauce |
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Prep Time: 11 Minutes Cook Time: 7 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor. Ingredients:
1 1/2 pounds large sea scallops (12 scallops) |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil, divided |
1 tablespoon chopped shallots |
1/2 cup chardonnay or other dry white wine |
1 tablespoon grated fresh lemon rind |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh basil |
Directions:
1. Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.
2. Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and sauté 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.
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