INGREDIENTS

• 1 lb sea scallops (preferably U10 or U15)
• kosher salt & freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 tablespoon flour
• 1 shallot, minced
• 1 tsp Herb de Provence
• 1 garlic clove, minced
• 2 tbsp chopped fresh flat leaf parsley
• 1 cup dry white wine
• 1 lemon, cut in 1/2
• Salt to taste

DIRECTIONS

1. Place scallops on top of paper towel to drain excess liquid, place second layer of paper towels on top of scallops and press gently on towel to blot liquid. Sprinkle salt on scallops and let rest uncovered on a plate in the refrigerator for at least 30 minutes. This helps dry the surface and create a nice sear.
2. Make sauce as noted below
3. In large saute pan, heat 2 tablespoons of butter over high heat until sizzling and add the scallops in 1 layer. Cook, without moving, until well browned, 1 1/2 to 2 minutes.
4. Add 1 more tablespoon of butter to skillet. Flip scallops, top with salt and pepper and continue to cook, using a large spoon to baste scallops with melted butter. Cook for approx. 90 seconds.
5. Plate the scallops and top with sauce

Sauce

1. Melt butter over medium heat in a sauce pan
2. Stir in flour to create roux
3. Stir in wine and lemon juice until fully incorporated
4. Add herbs and reduce over medium heat until thick and reduced by half (8-10 minutes)
5. Add salt to taste