Seared Scallops with Green Herb Pan Sauce

Ingredients

• 1 1/2 pounds sea scallops, side muscles removed
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil, such as grapeseed or avocado oil
• 3 tablespoons unsalted butter, divided
• 1 small shallot, finely minced
• 2 tablespoons capers, drained
• 1/3 cup dry white wine or seafood stock
• 1 lemon, juiced
• 1/2 cup packed parsley leaves, finely chopped
• 2 tablespoons chopped chives
• 1 teaspoon Dijon mustard

Instructions

1. Pat the scallops very dry with paper towels. Season both sides with salt and pepper and let them sit for 5 minutes while the pan heats.
2. Heat the oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
3. Add the scallops in a single layer with space between each one. Sear without moving for 2 to 3 minutes, until a deep golden crust forms.
4. Flip the scallops, add 1 tablespoon butter, and cook for 1 to 2 minutes more. Transfer to a warm plate.
5. Lower the heat to medium. Add the shallot and capers to the same pan and cook for 1 minute, scraping up browned bits.
6. Add the wine or stock and simmer for 1 to 2 minutes, until slightly reduced. Whisk in lemon juice, Dijon, and the remaining butter.
7. Remove from the heat and stir in parsley and chives. Spoon the sauce around the scallops and serve immediately.