Never Cooked Scallops Before? This Delicious Herb-Butter Sauce Recipe Makes It a Breeze!

PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE

If this is your first encounter with scallops, allow us to make the first introduction: they are meaty, slightly sweet, and easy to prepare mollusks typically enjoyed even by those who aren’t big fans of seafood. Depending on the size and quantity of scallops, they can make great appetizers or a romantic main course, and pair wonderfully with a Sauvignon Blanc or a slightly fruity RosÈ. If this is your first encounter with scallops, allow us to make the first introduction: they are meaty, slightly sweet, and easy to prepare mollusks typically enjoyed even by those who aren’t big fans of seafood. Depending on the size and quantity of scallops, they can make great appetizers or a romantic main course, and pair wonderfully with a Sauvignon Blanc or a slightly fruity RosÈ.

Probably the trickiest part about cooking this shellfish is getting the texture just right on the sear. Make sure the scallops are patted very dry and the oil is very hot before adding to the pan. Scroll below to read our recipe…

subheading: SCALLOPS:

1lb dry bay scallops

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

kosher salt and fresh black pepper to taste

subheading: SAUCE:

3 tablespoons unsalted butter

1 medium shallot finely diced

¼ cup dry white wine

⅛ cup finely chopped fresh chopped tarragon

⅛ cup finely chopped fresh chopped chives

¼ teaspoon lemon zest

kosher salt and freshly ground black pepper

2 to 3 lemon wedges reserved for serving

Directions at 12tomatoes.com

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