Ingredients
- 15- ounce tub of Land O Lakes® Butter with Canola Oil + reserve 1 tablespoon
- 8 finely minced cloves of garlic
- ½ peeled and finely minced shallot
- juice and zest of 1 lemon
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh chives
- 2 pounds of scallops foot removed
- 1 tablespoon of olive oil
- ¼ cup of white wine
- Kosher salt and fresh cracked pepper to taste
Instructions
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In a medium size bowl whisk together the butter with canola oil, garlic, shallot, lemon juice, lemon zest, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
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Season the scallops on both sides with salt and pepper.
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Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
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Immediately add in the 1 tablespoon of reserved butter with canola oil to help brown and season the scallops
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Turn the scallops over after 2 to 3 minutes or until golden brown on the bottom.
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Cook the scallops for a further 2 to 3 minutes or until the desired internal temperature is achieved.
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Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat.
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Add in ½ of the butter with canola oil and whisk until melted. Reserve the remaining half in the freezer for a later date!
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Serve garnished with micro greens and parmesan cheese.
By: Billy Parisi
(Grabbed from: https://www.billyparisi.com/pan-seared-scallops-with-white-wine-and-herb-butter-sauce/)