Pan-Seared Scallops with Herb Butter Sauce
INGREDIENTS
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SCALLOPS
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1lb dry bay scallops
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1 tablespoon unsalted butter
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1 tablespoon extra-virgin olive oil
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kosher salt and fresh black pepper to taste
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SAUCE
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3 tablespoons unsalted butter
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1 medium shallot finely diced
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1/4 cup dry white wine
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1/8 cup finely chopped fresh chopped tarragon
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1/8 cup finely chopped fresh chopped chives
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1/4 teaspoon lemon zest
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kosher salt and freshly ground black pepper
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2 to 3 lemon wedges reserved for serving
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