Pan Seared Sea Scallops

Herb Butter:

 1/2 shallot, diced very small

1-2 garlic clove, minced

2 Tbsp chives, small diced

2 Tbsp thyme, small diced

1/4 cup parsley, small diced

zest 1 lemon

juice of 1 lemon

2 sticks unsalted butter, room temperature

In a stand mixer, blend the butter for 5 minutes.  Add the lemon juice and the herbs.  Add salt and pepper to taste.  Set aside.

 

Sea scallops:

1 lb sea scallops, remove the feet, pat dry with a paper towel

sunflower oil

2 Tbsp butter, cut into smaller cubes

Season the scallops on both sides with salt and pepper. In a stainless steel skillet, add 2 Tbsp of oil on high heat.  It's ready when it starts to smoke.  Quickly add the scallops in a single layer, not touching. Turn down the heat to medium.  Add butter cubes to skillet.  Cook for 90  seconds-2 minutes.  Will be golden brown. Flip and cook for 30-45 seconds.  Remove scallops to plate.  Drain fat from the skillet.  

Add vegetable broth with the scallop bits still in the skillet.  Cook down on medium heat.  Add 1/4 cup herb butter and whisk until combined.  

Serve Sea Scallops on a plate with juice drippings and the cooked/mixed herb butter on top.  Add some lemon zest for garnish.

Recipe:  Chef Billy Parisi