Lemon Buttered Seared Scallops

Prepare Lemon Butter 35-40 minutes before sautéing the scallops.

Combine butter, lemon zest, lemon juice, and salt in a medium bowl. Stir until smooth, then spoon the mixture onto the lower third of a piece of plastic wrap. Using a spatula, press the butter into a log, about 2” in diameter. Fold the plastic wrap over the butter and twist both ends to seal.

Refrigerate until firm (approximately 30 minutes). Leftover Lemon Butter can be stored in a resealable plastic bag in the freezer for up to 2 weeks or refrigerated for approx. 1 week.

Preheat a large sauté pan over medium-high heat.

Remove side muscles and pat scallops dry with a paper towel. Sprinkle scallops with salt and pepper. Add olive oil and heat until shimmering. Add the scallops and sear on one side until golden brown (1-2 minutes). Gently turn the scallops over.

Add the Lemon Butter and gently spoon it over the scallops as it melts; basting for about 1 minute. Add the white wine and lemon juice and simmer the scallops another 1-2 minutes, until they are cooked through. Transfer the scallops to a serving platter or plates, and sprinkle with chopped chives.