Seared Scallops with Herb- Butter Sauce

 Scallops are such a treat for us as I don't buy them often...this was a great meal my husband and I enjoyed on a warm summer night. Serve them with an arugula salad with shaved parmesan and tomatoes and you have the perfect combination of flavors!

• 1 lb. sea scallops
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the sauce:

• 1 tablespoon butter
• 2 Tbs. finely diced shallot (1 medium shallot)
• 1/4 cup  white wine
• 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
• 1/4 tsp. finely grated lemon zest

Heat oil and butter in saute pan over medium high heat and add scallops. Sprinkle them with salt and pepper and let them sear without moving them, 2-4 minutes. Turn scallops to other side with tongs and sear other side until browned, 2 -4 minutes. Remove scallops from pan and let pan cool a bit.

Add 1 tablespoons butter and shallots into same pan and saute until shallots begin to soften, about 1 minute. Add wine and simmer until reduced by half, then add herbs and lemon zest. The original recipe below add more butter at this point, but I didn't think it needed more butter, so my sauce is less "saucy" than it could be, but still just as delicious with less fat. Return scallops to the pan to warm them. Place on plate and cover with herb sauce. Enjoy!

Adapted from this recipe