1 lb dry bay or sea scallops
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
kosher salt and fresh black pepper, to taste
3 Tbsp unsalted butter
1 medium shallot, finely diced
1/4 C dry white wine
1/8 C fresh tarragon, finely chopped
1/8 C fresh chives, finely chopped
1/4 tsp lemon zest
kosher salt and freshly ground black pepper, to taste
Sprinkle scallops on both sides with salt and pepper.
Heat a skillet over medium-high heat. Add oil and butter.
Pat the scallops dry once more. Add to pan in a single layer and do not over-crowd.
Sear for 1 to 2 minutes.
Turn scallops over and sear another 1 to 2 minutes. The scallops should be almost firm to the touch when done.
Remove scallops from the pan, set aside, and keep warm.
Lower heat to medium. Add 1/2 Tbsp butter and shallots. Sauté for 1 minute.
Add wine and simmer until reduced by half. Add tarragon, chives, and lemon zest. Reduce heat to low.
Add remaining butter, whisking constantly, until butter is melted.
Return scallops to the pan and roll in the sauce.