Seared Scallops With Pan Sauce
- 3 tablespoons butter
- 1 tablespoons olive oil
- 1 1/2 pounds sea scallops
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- Juice of 1 lemon
- 1/2 cup dry white wine or water, or more as needed
- 2 tablespoons chopped fresh chives
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer.
- Heat a skillet over medium-high heat for 3 or 4 minutes.
- Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan, and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet.
- Cook, turning once, until they are well browned on both sides but not cooked through, 2 minutes per side.
- Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet.
- Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives.
- Adjust the heat so the sauce bubbles and toss to coat the scallops with the sauce.
- To serve, transfer the scallops to a platter and spoon the sauce over all.