Seared Scallops with Creamy Herb Sauce

Ingredients

##### *For the Scallops:*
– 12 large sea scallops, patted dry
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon smoked paprika (optional, for color)

##### *For the Creamy Herb Sauce:*
– 1 tablespoon olive oil
– 1 small shallot, finely chopped
– 1 clove garlic, minced
– ½ cup (120ml) heavy cream
– ¼ cup (60ml) white wine (optional)
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon fresh thyme, chopped
– 1 teaspoon lemon juice
– Salt and pepper to taste

For Garnish:
– Fresh herbs (e.g., parsley or chives)

Instructions

##### *1. Sear the Scallops:*
1. Heat olive oil in a large skillet over medium-high heat.
2. Season the scallops with salt, pepper, and smoked paprika (if using).
3. Once the pan is hot, add the scallops and sear for 2-3 minutes per side until golden brown with distinct grill marks.
4. Remove the scallops from the pan and set them aside.

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##### *2. Make the Creamy Herb Sauce:*
1. In the same pan, add butter and olive oil. Sauté the shallots and garlic for 1-2 minutes until soft and fragrant.
2. Add the white wine (if using) and cook for 2 minutes, allowing the alcohol to evaporate.
3. Stir in the heavy cream and let it simmer for 3-4 minutes until the sauce thickens slightly.
4. Add the fresh herbs and lemon juice, then season with salt and pepper to taste.

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##### *3. Plate and Serve:*
1. Arrange the seared scallops in a circular pattern on a white plate.
2. Spoon the creamy herb sauce around the scallops.
3. Garnish with additional fresh herbs for a pop of color and freshness.

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