Pan Seared Scallops with White Wine and Herb Butter Sauce | Easy Home Meals

Ingredients

• 15-oz. tub of Land O Lakes® Butter with Canola Oil + reserve 1 Tbsp.
• 8 finely minced cloves of garlic
• ½ peeled and finely minced shallot
• juice and zest of 1 lemon
• 1 Tbsp. of chopped fresh parsley
• 1 Tbsp. of chopped fresh thyme
• 1 Tbsp. of chopped fresh chives
• 2 lbs. of scallops, foot removed
• 1 Tbsp. of olive oil
• ¼ c. of white wine
• Kosher salt and fresh cracked pepper to taste
• In a medium size bowl whisk together the butter with canola oil, garlic, shallot, lemon juice, lemon zest, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
• Season the scallops on both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
• Immediately add in the 1 tablespoon of reserved butter with canola oil to help brown and season the scallops
• Turn the scallops over after 2 to 3 minutes or until golden brown on the bottom.
• Cook the scallops for a further 2 to 3 minutes or until the desired internal temperature is achieved.
• Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat.
• Add in ½ of the butter with canola oil and whisk until melted. Reserve the remaining half in the freezer for a later date!
• Serve garnished with micro greens and parmesan cheese.