Name: Lemon Buttered Seared Scallops
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 pound dry sea scallops (12 to 15 scallops), side muscles removed; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons Compound Lemon Butter, recipe follows; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh chives; 1 cup (2 sticks) unsalted butter, at room temperature; 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt

Directions

Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.

Compound Lemon Butter:

Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.