Pan-Seared Diver Scallops with Thyme Butter - The Local Palate
Chef Bob Waggoner of Watermark Restaurant in Nashville, Tennessee shares his recipe for pan-seared diver scallops with thyme butter and leeks.
Ingredients
- 3 tablespoons butter, divided
- ½ leek, sliced thin and rinsed under cold water
- ¾ cup water
- 1 tablespoon olive oil
- 4 large diver scallops
- 1 shallot, chopped fine
- 1 cup Pinot Noir
- 2 branches fresh thyme, leaves removed
- 12 chive tips
- Salt and freshly ground white pepper
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