SIGNATURE MONTANA | 75
INGREDIENTS:
• 8 ounces soened unsalted buer + 2 tablespoons
• 1 Tbsp peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 Tbsp chopped fresh chives
• 2 Tbsp chopped fresh thyme
• 1/4 cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops
• 2 Tbsp olive oil
• 1/3 cup white wine
• Sea salt and fresh cracked pepper to taste
Pan-Seared Sea Scallops with
Herb Butter/Wine Sauce
INSTRUCTIONS:
1. In a stand mixer w/paddle aachment, whip 2 sticks of buer for
4-6 minutes on medium-high speed until light and fluffy.
2. Add lemon juice, and mix; about one minute.
3. Add garlic, shallot, parsley, thyme, chives, and salt and pepper until
thoroughly combined. Refrigerate.
4. Scallops– pat dry with paper towels. Season scallops on both sides
with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan/cast iron over high heat until it
lightly smokes. Add scallops quickly and turn the heat down to medium-high.
6. Immediately add 2 tablespoons of unsalted buer to help brown and season
the scallops.
7. Turn the scallops over aer 1 to 2 minutes or until golden brown
on the boom.
8. Cook scallops for an additional 30 to 45 seconds—do not overcook
9. Remove scallops and deglaze the remaining browned bits with white
wine to make a "pan sauce." Reduce to 2 tablespoons.
10. Remove pan from the burner, add ¼ cup of the herb
buer, and whisk until melted. Freeze
leover buer mixture
