Lemon Beurre Blanc Scallops

Ingredients

Directions

1. 1Pat scallops completely dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat olive oil and 2 tablespoons butter in a large skillet over high heat until just smoking. Sear scallops 2-3 minutes per side until golden brown crust forms, then remove to a plate.
3. 3Reduce heat to medium and add red onion and garlic to the same pan, cooking 2-3 minutes until softened.
4. 4Add lemon juice, Dijon mustard, thyme, and rosemary, stirring to combine and scraping up any browned bits from the pan.
5. 5Pour in cream and bring to a simmer, then reduce heat to low and whisk in remaining 6 tablespoons butter one tablespoon at a time until sauce is smooth and glossy.
6. 6Return scallops to pan along with any accumulated juices, spooning sauce over top and warming through for 1-2 minutes.
7. 7Remove herb sprigs, taste and adjust seasoning with salt and pepper, then serve immediately with rosemary Parmesan mashed potatoes.