Pan Seared Scallops with Lemon Chive Butter

 1 lb scallops, (remove the foot on each one and pat dry with paper towels to help the browning process)

2 sticks unsalted butter 

salt and pepper

Lemon Chive Butter Ingredients:

1/2 shallot, diced small

1-2 garlic, minced

2 Tbsp chives , very small diced

2 Tbsp thyme, finely inced

1/4 cup parsley, finely minced

zest of 1 lemon

juice of 1 lemon, (juice into hand to collect the seeds)

In a stand mixture with the paddle attachment add 2 unsalted butter sticks for 5-6 minutes.  Add the lemon juice, herbs and salt/pepper. Set aside.

In a stainless steel pan add salt and pepper to both sides of scallops. Add 2 Tbsp oil to pan and turn heat to high.  Add scallops and turn down heat to medium, add some Tbsp of regular butter.  Cook for 1-2 minutes then flip scallops the cook 30-45 seconds. Remove scallops and set aside. In pan add some lemon chive butter to pan and melt. ( Freeze left over lemon chive butter in ice cub containers)

Recipe: Chef Billy Parisi