Seared Scallops in Lemon Herb Sauce - Olive Oil Co - Barrie - Newmarket - Midland - Orillia

Ingredients

• 1 tbsp Lemon Olive Oil
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 1 shallot finely diced
• 1/4 cup dry white wine
• 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
• 1/4 tsp. finely grated lemon zest
• 2 to 3 lemon wedges for serving
• 2-4 large scallops per person
• 1 large bag frozen or fresh scallops roughly 1 inch thick by 1 inch wide. Thaw and pat the scallops dry with paper towel