Pan-seared Scalops

Leo’s take: A dish that may be considered costly, time intensive or difficult made quick and fresh.

Ingredients:

• 5-10 Fresh Scallops

• 2 tablespoons salted butter

• 1 garlic clove minced

• 3 lines of fresh chives

• 1 handful of fresh thyme

• 2 whole lemons squeezed.

• Half a bunch of fresh tarragon

• 1 handful of fresh parsley.

• Olive oil.

Instructions:

1. Take the scallops out of the fridge, pat them dry and let them sit for 10 minutes.

2. Drizzle some olive oil into a medium saucepan or iron skillet and get it piping hot. Then add the scallops ensuring they are big side down, sear for 2.5 minutes then flip and sear for another 2 minutes.

3. Remove the scallops from the pan and immediately add in your butter, lemon, garlic, chives, thyme, tarragon and parsely string gently for 1 minute on medium-low heat.

4. Add back in your scallops and base them until the have been coated and have mixed with the herbs, and serve immediately. Drizzle some of the remaining herb sauce on top.