Pan-Seared Scallops With Herb Butter Sauce Recipe
Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning. Heat a 10- or 12-inch nonstick skillet ov
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Cooking tools:
- Nonstick skillet
- Paper towel
- Tongs
- Plate
- Whisk
- Cutting board
- Chef's knife
- Measuring spoon
- Stove
- Serving platter
Ingredients
- 1 lb large scallop
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons leeks, finely chopped
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon lemon zest, grated
- 2 -3 lemon wedges, for serving
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