Seared Scallops with Herb-Butter Pan Sauce
INGREDIENTS
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For the scallops:
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1 lb. dry large sea scallops
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1 Tbs. unsalted butter
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1 Tbs. extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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For the sauce:
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3 Tbs. unsalted butter, cut into six pieces
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2 Tbs. finely diced shallot (1 medium shallot)
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1/4 cup dry white vermouth or dry white wine
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1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
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1/4 tsp. finely grated lemon zest
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Kosher salt and freshly ground black pepper
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2 to 3 lemon wedges for serving
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