Instructions
Season the scallops with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the scallops in a single layer, making sure not to overcrowd the pan. If needed, cook the scallops in two batches.
Sear the scallops for about 2 minutes on each side or until they develop a golden crust. Be careful not to overcook them, as they can become tough. Once cooked, transfer the scallops to a plate and tent with foil to keep them warm.
In the same skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the minced shallots and garlic, and cook for 1-2 minutes or until softened and fragrant.
Pour in the white wine and lemon juice, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, or until the liquid has reduced by half.
Remove the skillet from the heat and whisk in the chopped herbs and cold butter cubes. The cold butter will help thicken the sauce as it melts. Season the sauce with salt and freshly ground black pepper to taste.
To serve, spoon the lemon herb sauce over the seared scallops. Serve the dish with a side of your choice, such as steamed asparagus or a simple green salad. Enjoy with a glass of Chardonnay for a perfect pairing.
