Serves 2
1 pound sea scallops
Salt and pepper
3 tablespoons butter
1 tablespoon extra virgin olive oil
2 lemons, juiced
1 teaspoon grated lemon zest
1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
1/4 cup honey
Pat scallops dry with paper towel. Season with salt and pepper to taste. Heat a large skillet over medium high heat. Add 1 tablespoon butter and olive oil. In small batches making sure they don’t touch in the pan, sear scallops 2 to 3 minutes per side until brown, but still medium rare inside. Use tongs to flip them. Place seared scallops in a baking dish and continue until all scallops are seared.
Turn heat down to medium low and add 1 tablespoon butter, lemon juice, zest, thyme, and honey. Cook, whisking constantly until thickened, about five minutes. Add the last tablespoon of butter and whisk briskly.
Drizzle sauce over scallops and bake in 350 degree oven for 5 – 7 minutes until heated through, but still tender.
