Pan Seared Scallops
A classic! Sweet, tender scallops, sauteed in butter and nestled in a sauce with vermouth, herbs, shallots and lemon! So decadent and so easy to prepare!
- 1 lb of sea scallops
- 1 Tbs of butter
- 1 Tbs of extra virgin olive oil
- 1/2 salt
- 1/4 tsp of freshly ground black pepper
- 2 Tbs butter (divided use)
- 1 large shallot, finely diced
- 1/4 cup of Vermouth (you can also use white wine)
- 1/4 cup of fresh mixed herbs, chopped ( thyme, rosemary, chives and parsley)
- 1/4 tsp of grated lemon zest
- salt and pepper to taste
- lemon wedges
Rinse the scallops with cold water and pat very dry with paper towels, this will ensure that they brown nicely. In a cast iron or nonstick skillet over medium-high heat, add the oil and 1 Tbs of butter, heat until very hot.Then, arrange the dry scallops in a single layer with space in between. Season with salt and pepper.Sear for 2-3 minutes until lightly browned, then turn the scallops over (with tongs) and sear the other side for another 2-3 minutes, until lightly browned and fairly firm to the touch. Transfer the scallops to a plate and keep warm. Turn the heat to medium and add 1 Tbs of butter and saute the shallots until they begin to soften, about 1 minute. Add the vermouth and simmer until reduced by half, about 5 minutes.
Add the herbs and lemon zest. Reduce the heat to low, add the remaining 1 Tbs of butter and whisk constantly until the butter melts into the sauce. Return the scallops and their juices to the pan. Gently roll the scallops in the sauce until warm. Taste and add salt if need. Serve immediately with lemon wedges. Delicious over rice or fettuccine. Enjoy!