- 1-1/2 pounds bay scallops
- ½ teaspoon kosher salt
- Freshly ground pepper
- 1 tablespoon olive oil
- 2 tablespoons of the flavored butter (see below)
- ¼ cup of white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped chives or use Italian seasoning
- 1 stick unsalted butter
- 1 tablespoon lemon zest
- 1-1/2 tablespoons lemon juice
Place scallops on a paper towel and pat dry. Sprinkle with salt and pepper.
Preheat a large non-stick pan on medium high heat, then add the oil. Once shimmering, add the scallops. Let cook 2-3 minutes before turning. Add the lemon butter, basting over the scallops for about 1 minute.
Add the wine and lemon juice and let the scallops simmer until they are cooked through, another 2-3 minutes.
Remove to a platter and add the chives or Italian seasoning.
** Make the butter before beginning your dish.
Combine room temperature butter, lemon, lemon zest and salt in a medium bowl. Once smooth, put on saran wrap and roll like a log twisting the ends. Refrigerate the butter until firm or for at least 30 minutes.BLOG COMMENTS POWERED BY DISQUS