Classic Herb Butter Sauce for Seared Scallops

Follow the recipe for Seared Scallops, using 1 Tbs. each extra-virgin olive oil and unsalted butter to sear the scallops.

When the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 min. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.