Seared Scallops with Herb Sauce

Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.

Yield: 4 servings (serving size: 3 scallops and 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Protein: 28.8g
  • Carbohydrate: 5.3g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 395mg
  • Calories from fat: 19%
  • Fiber: 0.3g
  • Calcium: 50mg


  • 1 1/2 pounds large sea scallops (12 scallops)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided
  • 1 tablespoon chopped shallots
  • 1/2 cup chardonnay or other dry white wine
  • 1 tablespoon grated fresh lemon rind
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil


  1. Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.
  2. Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and sauté 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.
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