Scallops With Butter Sauce

Ingredients:

• 450 grams sea scallops
• 1 tablespoon unsalted butter 
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Ingredients for the butter sauce:

• 3 tablespoons unsalted butter, cut into six  pieces
• 2 tablespoons shallot, diced
• 1/4 cup dry white wine
• 1/4 cup finely chopped mixed fresh herbs (parsley, chives, thyme etc.)
• 1/4 teaspoon lemon zest, grated
• Kosher salt and freshly ground black pepper
• 2 to 3 lemon wedges for serving

How to cook:

Clean and wash the scallops.

Heat the skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Pat the scallops dry once more and put them in the pan. Season with salt and pepper and cook until each side is browned and crisp, 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Here the butter comes! I try to use it in every food i cook, the taste is aamzing. Add a piece of the butter (1/2 tablespoon.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 2 minutes. Add the 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. Kali oreksi!