Seared scallops in lemon butter wine sauce

Seared scallops with lemon butter wine sauce

1 lb. dry large sea scallops

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the sauce

3 Tbs. unsalted butter, cut into six pieces

2 Tbs. finely diced shallot (1 medium shallot)

1/4 cup dry white wine

1/4 cup Italian seasoning

1 tbs fresh lemon juice

Kosher salt and freshly ground black pepper

In a skillet over medium high heat sear your scallops with a little olive oil for 3 minutes on each side. Once done remove the scallops and add 1 tbs of butter with the scallops sauté for 5 minutes. Then add wine and cook until reduced by half, about 5 minutes. Add you Italian seasoning and lemon juice and 2 tbs of butter. Remove from heat and mix until butter melts. Add scallops back to the butter sauce and cook on low heat for a couple of minutes until hot.