Delicate Pan-Seared Scallops with Lemon and Herbs

Ingredients

• 8 large sea scallops
• 2 Tbsp garlic-infused oil
• 1 Tbsp unsalted butter
• 0.5 tsp coarse salt
• 0.25 tsp coarsely ground pepper
• 1 whole lemon
• 1 Tbsp lemon juice
• 2 Tbsp fresh chives
• 2 Tbsp parsley
• 1 Tbsp extra virgin olive oil
• 0.25 tsp smoked paprika
• 1 cup arugula
• 0.5 cup cherry tomatoes
• 1 sprig fresh rosemary
• 1 tsp white wine vinegar
• 1 Tbsp water

Instructions

1. 1Pat the sea scallops thoroughly dry with paper towels. Season them generously on both sides with coarse salt, coarsely ground pepper, and smoked paprika.
2. 2Heat Garlic-Infused Oil and unsalted butter in a large skillet over medium-high heat. Add the fresh rosemary sprig to the hot oil and butter, allowing it to infuse for 1 minute, then carefully remove and discard the sprig.
3. 3Place the seasoned scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side until they are golden brown and cooked through. Remove the seared scallops from the skillet and set aside.
4. 4To the same hot skillet, add 1 Tbsp fresh lemon juice and 1 Tbsp water. Scrape up any browned bits from the bottom of the pan with a wooden spoon to create a flavorful pan sauce. Stir in the finely chopped fresh chives and chopped fresh parsley.
5. 5In a separate bowl, toss the arugula and halved cherry tomatoes with extra virgin olive oil and white wine vinegar.
6. 6Serve the seared scallops immediately over the arugula and cherry tomato salad, drizzled generously with the pan sauce, and garnished with fresh lemon wedges.