![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/Scallops-with-Sorrel-Butter.jpg\")
<\/p>\nScallops with Sorrel Butter<\/p>\n
<\/p>\n
3 T. unsalted butter<\/p>\n
1 pound sea scallops, patted dry<\/p>\n
Kosher salt and black pepper, as needed<\/p>\n
1 garlic clove, minced<\/p>\n
1 T. dry white vermouth or white wine<\/p>\n
4 ounces sorrel (about 3 C. loosely packed), stems removed<\/p>\n
2 T. chopped chives<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n