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This French pan sauce works well with parsley and chives, but other good candidates are tarragon, chervil, dill, and basil.Yields enough for 1 lb. seared scallops.
ingredients
3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
how to make
Follow the recipe for Seared Scallops, using 1 Tbs. each extra-virgin olive oil and unsalted butter to sear the scallops.
When the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 min. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
From Fine Cooking 72, pp. 49
