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Seared Scallops with Herb-Butter Pan Sauce

Molly Stevens
  • minutes
  • Serves 2 to 3

INGREDIENTS

1 lb

Sea scallops, dry large

1/4 cup

Herbs, mixed fresh

1/4 tsp

Lemon, zest

2

Lemon

2 tbsp

Shallot

2

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil, extra-virgin

6

cut into pieces 3 tbs. unsalted butter, unsalted

1 tbsp

Butter, unsalted

1/4 cup

Vermouth or dry white wine, dry white