Scallops With Sorrel Butter

1. 1

   Heat a large skillet over medium-high.

2. 2

   Melt 2 tablespoons butter in skillet.

3. 3

   Season scallops with salt and pepper; place in pan in a single layer.

4. 4

   Cook without moving until bottoms are golden brown, 2 to 3 minutes.

5. 5

   Do not turn.

6. 6

   Transfer scallops to a plate.

7. 7

   Return pan to medium heat.

8. 8

   Add garlic and cook 10 seconds.

9. 9

   Stir in vermouth and scrape up any browned bits from bottom of pan.

10. 10

    Stir in remaining 1 tablespoon butter and the sorrel; season lightly with salt and pepper.

11. 11

    Return scallops to pan, seared side up.

12. 12

    Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes.

13. 13

    Sprinkle in chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.