Sea Scallop Sauté with Fresh Herbs
Sea Scallop Sauté with Fresh Herbs
(serves 4)

1-1/2 pounds Foley all natural sea scallops (20-30 scallops)
1/2 cup chopped fresh herbs (a combination of chives, parsley, tarragon, chervil)
salt and pepper
4 tablespoons clarified butter
zest of 1/2 lemon
1 tablespoon lemon juice

1. Preheat a large non-stick skillet. Season scallops with salt and pepper. Add butter to hot pan, then add scallops in a single layer. Sear scallops over high heat to heat through, about 2 minutes per side. Reduce heat slightly, add herbs, lemon zest and juice; toss to coat.

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