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Seared Scallops with Herb Butter

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Prep Time 1 hour
Cook Time 5 minutes
Servings: 1 person
Course: Main Course
Ingredients Method

Ingredients
  

For the Scallops
  • 4-5 sea scallops (about 1/4 a pound)
  • 1 sprig thyme
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp herb butter
For the Herb Butter
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 2 sprigs thyme
  • 1 sprig rosemary

Method
 

For the Herb Butter
  1. Finely chop the thyme and rosemary.
  2. In a small bowl, use a spoon to mix the room temperature butter together with the finely chopped herbs.
  3. Scoop the mixed butter into the center of a sheet of parchment paper, then wrap the ends together to form a makeshift cylinder. Refrigerate, ideally for at least one hour.
For the Scallops
  1. Rinse the scallops with cold water, then thoroughly pat dry with a paper towel. If necessary, remove the side muscle — a little flap of tissue on the side of the scallop.
  2. Turn heat to High, and once the pan is hot, scoop about 2 tablespoons of the herb butter onto it. Add a sprig of thyme to the pan.
  3. Lower the heat to Medium High, then place the scallops on the pan, making sure that none touch each other. Cook for about 2 minutes, then flip and cook the other side for about 2 minutes.
  4. Remove from pan and serve hot.