Scallops with Sorrel Butter

3 T. unsalted butter

1 pound sea scallops, patted dry

Kosher salt and black pepper, as needed

1 garlic clove, minced

1 T. dry white vermouth or white wine

4 ounces sorrel (about 3 C. loosely packed), stems removed

2 T. chopped chives

 

Heat a large skillet over medium-high. Melt 2 T. butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate. Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 T. butter and the sorrel; season lightly with salt and pepper. Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.