Garlic Butter Herb Scallops Recipes

Steps:

• In a medium bowl, combine salt and 1 cup hot water; stir and dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside. Drain the scallops, rinse under cold water and then arrange in a single layer on the paper towel lined pan. Place another paper towel on top of scallops and gently pat. Remove as much moisture as possible. In a medium size skillet over medium high heat add the oil and let heat until it starts to smoke. Salt and pepper and add the scallops for 3-3 1/2 minutes on each side until they are golden brown. Remove from the pan and set aside on a plate. Add the butter, garlic and herbs. Saute for 1-2 minutes and add scallops back to the pan and heat through.

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 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 minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce 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.