Cartograph Wines - Recipes - Buttery Scallops with Lemon and Herbs
Buttery scallops with lemon and herbs—quick, easy, and perfect with Rosé. Recipe by Melissa Clark for the New York Times. Enjoy!
Ingredients
- 2 lbs sea scallops, patted dry
- salt & black pepper
- 5 tbsps unsalted butter
- 4 garlic cloves, minced
- 2 tbsps minced thyme leaves
- 2 tbsps lemon juice
- 2 tsps lemon zest
- pinch of red pepper flakes
- 1/2 cup soft chopped herbs (basil, chives, mint, or cilantro)
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