Pan seared Scallops with Garlic Herb Butter
Servings: 2 people
Ingredients
For Butter:
- 1/2 pint of heavy whipping cream
- ¼ tsp of salt if desired
To infuse butter:
- 2 tbsp chopped parsley
- 4 sprigs of finely chopped fresh thyme stem removed 2 sprigs of finely chopped rosemary, stem removed
- 2 tbsp garlic paste
- 1 tsp kosher salt
For scallops:
- 6 colossal scallops
- Kosher salt to taste
- 2 tbsp of herb infused butter
- 1 tbsp olive oil for searing
Instructions
For Butter:
- To make butter, use a stand mixer and whisk heavy cream for about 10-12 minutes on high speed until buttermilk and butter separate.
- Save buttermilk for later use and wash butter in ice cold water.
- Infuse butter with garlic and herbs, form and store in parchment paper for later use.
For Scallops:
- Season with salt on both sides, allow to sit at room temperature for 5 minutes and pat dry with paper towels.
- Sear on medium high heat for 3 minutes per side or until a deep golden brown crust has formed on each side.
- Once you flip scallops add garlic and herb butter and baste the scallops for one minute.