Seared Scallops with Lemon-Butter Sauce

Serves: 2-3

Prep Time: 5 minutes

Cook Time: 15 minutes


Ingredients:

For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce:
3 Tbs. unsalted butter, cut into six pieces
1/2 onion, finely chipped
1/4 cup dry white vermouth or dry white wine
1/4 cup cilantro leaves
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving (optional)

Directions:

Pat dry scallops. Season scallops with salt and pepper. Add oil and butter to a pan in medium high heat. After a minute add scallops onto pan in a single, uncrowded layer. Let sear undisturbed until one side is brown and crisp, 2 to 4 minutes. Using tongs, gentle flip scallops to other side. Let brown for 2 to 4 minutes. Set scallops onto a dish and turn heat down to medium.

After the pan has cooled down to medium heat add half the butter and onions into the pan. Saute until onion has soften, about 1 minute. Add the cilantro and lemon zest. Add the rest of the butter. Once the butter has melted, place the scallops back into the pan. Gently roll the scallops in the sauce to heat up the scallops.

Serve. Add lemon wedges (optional) to the side to squeeze over scallops.

Source Recipe