Pan Seared Scallops Recipe LemonHerb Butter Perfection

Ingredients

• 8 large sea scallops, patted very dry with paper towels (approximately 250g)
• 1 tablespoon olive oil (15ml)
• 2 tablespoons unsalted butter, divided (30g)
• 1 tablespoon lemon juice, freshly squeezed (15ml)
• 1 tablespoon dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (15ml)
• 2 cloves garlic, minced (approximately 6g)
• 2 tablespoons fresh parsley, chopped (approximately 6g)
• 1 tablespoon fresh chives, chopped (approximately 3g)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for a touch of heat)