PAN-SEARED SCALLOPS WITH HERBED BUTTER SAUCE

Pair with Blackstone Chardonnay

For the Scallops

1 pound large sea scallops, dry
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper

For the Sauce

3 tablespoons. unsalted butter, cut into six pieces
1 medium shallot, finely diced
1/4 cup dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
14 teaspoon grated lemon zest
Sea salt and freshly ground black pepper

Directions

Heat a 10- or 12-inch nonstick or cast-iron skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat. Season scallops with salt and pepper and add to pan. Cook 3 minutes on each side or until until browned. Remove from pan and keep warm. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and shallots. Sauté 1 minute, until shallots soften. Add wine and simmer 1-2 minutes until reduced by half. Add mixed herbs and lemon zest.

Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through.

Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Serve with roasted green beans and new potatoes.