Scallops In Herbed-Butter Sauce

Ingredients

For the scallops:

• 1 lb. 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
• 2 Tbs. finely diced onions
• 1/4 cup dry white wine
• 1/4 cup finely chopped mixed fresh herbs, such as parsley and chives
• 1/4 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 to 3 lemon wedges for serving

Tip: Be sure to have all your ingredients prepped for the sauce (onions diced, herbs chopped) before you begin searing the scallops

Directions

Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded 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 almost 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 (1/2 Tbs.) and the onions and sauté until the onions 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 juices 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.