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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 12" nonstick skillet over medium-high heat for 1-2 minutes. | 2. Add 2 tablespoons olive oil and heat until quite hot. | 3. Pat scallops dry one more time and put them in the pan in a single, uncrowded layer. | 4. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes. | 5. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes. | 6. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. | 7. Let the pan cool for a minutes before you make the sauce. | 8. When pan has cooled somewhat, return it to medium heat. | 9. Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes. | 10. Add wine and simmer until reduced by half, another 1-2 minutes. | 11. Add the herbs and lemon zest. | 12. Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. | 13. Return the scallops and any accumulated juices to the pan. | 14. Gently roll the scallops in the sauce to warm them through. | 15. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb		403.4676	0.0	89.7602	2.2667
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
shallot	2	tablespoons	diced	14.4	3.36	0.5	0.02
white wine	1/4	cup		-	-	-	-
flat leaf parsley	1/8	cup	chopped	403.4676	0.0	89.7602	2.2667
chive	1/8	cup	chopped	1.8	0.261	0.1962	0.0438
lemon zest	1/4	teaspoon	grated	403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
lemon wedge	2			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.