Seared Scallops with Herb Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup chardonnay dry white
• 1 tablespoon basil fresh chopped
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon kosher salt 
• 1 tablespoon lemon rind fresh grated
• 2 teaspoons olive oil divided
• 1.5 pounds sea scallops 12 scallops
• 1 tablespoon shallots chopped

Equipment

• frying pan
• paper towels

Directions

1. Pat scallops dry with paper towels; sprinkle with salt and pepper.
2. Heat 1 teaspoon oil in a large cast-iron skillet over high heat.
3. Add scallops to pan; cook 3 minutes on each side or until browned.
4. Transfer scallops to a serving platter; keep warm.
5. Remove pan from heat, and add remaining 1 teaspoon oil.
6. Add shallots, and saut 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits.
7. Pour sauce over scallops, and serve immediately.