A delightful dish featuring perfectly seared scallops paired with a zesty lemon herb sauce, perfect for a quick yet elegant meal.
Heat a nonstick skillet over medium-high heat for a couple of minutes.
Ensure the skillet is hot enough to sear the scallops properly.
Add the olive oil to the skillet and let it heat until shimmering.
Hot oil helps achieve a nice sear on the scallops.
Pat the scallops dry and place them in the skillet in a single layer.
Dry scallops sear better, creating a golden crust.
Season the scallops with salt and pepper and let them cook undisturbed until golden on one side, about 2-3 minutes.
Avoid moving the scallops to allow a proper crust to form.
Flip the scallops and cook the other side until golden and just firm, about 2-3 minutes.
Use tongs to gently flip the scallops without tearing them.
Remove the scallops from the skillet and set aside.
Keep the scallops warm while preparing the sauce.
Lower the heat and add a tablespoon of butter and the shallots to the skillet. Sauté until softened, about 1 minute.
Stir constantly to prevent the shallots from burning.
Pour in the white wine and let it reduce by half, about 2 minutes.
Scrape the bottom of the skillet to incorporate all the flavors.
Add the parsley, chives, and lemon zest to the skillet.
Fresh herbs enhance the flavor of the sauce.
Reduce the heat to low and whisk in the remaining butter until the sauce is smooth.
Whisking ensures the butter emulsifies into the sauce.
Return the scallops to the skillet and gently coat them with the sauce.
Warm the scallops through without overcooking them.
Serve the scallops with the sauce drizzled over and lemon wedges on the side.
A squeeze of lemon adds a bright finishing touch.
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