Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.
Oxmoor House JANUARY 2008
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.
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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