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My husband and I cooked this lovely dish together after he had found the recipe – and it was a delightful experience. We used to cook together a lot. Making a simple bowl of pasta collectively was a fun and favorite past time, but although we are still in the kitchen together several times a week, we tend to cook our own dishes and portions of the dinner party or family meal.


seared scallops with herb butter pan sauceFOR THE SCALLOPS

1 pound sea scallops

1 tablespoon unsalted butter

1 tablespoon olive oil

salt and freshly ground black pepper


3 tablespoons unsalted butter, diced

2 tablespoons finely diced shallot

1/4 cup white wine

1/4 cup finely chopped mixed fresh herbs

1/4 teaspoon finely grated lemon zest

salt and freshly ground black pepper

lemon wedges for serving

Rinse scallops under cold water, pat dry with paper towels.

Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated justices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.


Recipe adapted from Fine Cooking