Seared Scallops with Classic herb and butter sauce
· Ingredients:
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· 1-1/4 lbs dry sea scallops
· Salt and freshly ground black pepper
· 4 tablespoons butter, cut in eight pieces
· 1 tablespoon olive oil
· 2 to 3 green onions
· 1/2 cup of Fincastle Winery Chardonnay wine
· ¼ cup finely chopped mixed herbs (parsley and green onions)
· ¼ teaspoon of tarragon
· Zest of 1 lemon ( cut lemon in 4 pieces to serve)
Preparation:
Heat a heavy skillet (Iron Skillet) over medium-high heat until very hot, 1 to 2 minutes. Add the olive oil and 1 tablespoon of the butter and, as soon as it is hot, add the scallops in a single layer. Work in batches if necessary to avoid crowding the pan. Season the scallops on both sides with salt and pepper.
Cook for 1 to 1-1/2 minutes per side (depending on the size), transferring them, one by one, to a plate as soon as they are cooked through. Cover loosely with foil to keep warm while you make the sauce.
Add another tablespoon of butter to the pan, add the onions, and wine let simmer until about reduced by half. Next add the herbs, lemon zest, and rest of the butter. Reduce the heat to low and whisk until all the butter melts in the sauce.
Return the scallops to the sauce pan and gently roll them in the sauce to warm them thoroughly.
Serve immediately with lemon wedges on the side to squeeze over the scallops and drizzle with sauce.
Makes 4 servings
Be sure that you work quickly with the scallops and don't overcook them. You are looking for just a little golden-brown color around the edges and a creamy colored, slightly translucent center.