Pan-Seared Sea Scallops With Herb Butter Sauce

• linguine↗1 lb
• salt↗
• sea scallops↗1 lb
• salt↗
• pepper↗
• olive oil↗1 tablespoon
• butter↗1 tablespoon
• shallot, finely diced↗1
• clove garlic, minced↗1
• dry white wine↗1⁄2 cup
• clam juice↗1⁄2 cup
• red pepper flakes↗1⁄4 teaspoon
• basil leaves, chopped↗12
• parsley, chopped↗1⁄4 cup
• chives, chopped1 tablespoon
• tablespoon capers, drained↗1
• lemon, zest of 1↗
• lemon, juice of 1/2↗
• pepper↗
• tablespoon butter↗1

Step-by-step instructions

1. 1

   Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.

2. 2

   Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.

3. 3

   Add shallot and garlic to the same skillet and saute until softened.

4. 4

   Add the wine and cook until reduced to almost gone.

5. 5

   Add the clam juice and reduce by about 1/2.

6. 6

   Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.

7. 7

   Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.

8. 8

   Transfer to a serving bowl placing the seared scallops on top.