Pan-Seared Scallops with Lemon-Herb Butter

1. Prep the Scallops

1. Remove the tough little side muscle (the "foot") from each scallop if still attached.
2. Thoroughly pat the scallops dry on both sides using paper towels. Moisture is the enemy of a golden crust.
3. Season both sides evenly with salt and freshly cracked black pepper just before cooking.

2. Sear to Perfection

1. Set a large stainless steel or cast-iron skillet over high heat and add the neutral oil along with 1 tablespoon of butter.
2. Once the butter is melted and the pan is shimmering hot (almost smoking), gently place the scallops in the pan, ensuring they do not touch each other.
3. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms on the bottom.
4. Flip the scallops and sear the second side for another 1 to 1.5 minutes. Immediately transfer the scallops to a warm serving platter to prevent overcooking.

3. Make the Lemon-Herb Butter

1. Lower the heat under the skillet to medium.
2. Add the remaining 3 tablespoons of butter and the minced garlic to the pan. Sauté for about 30 to 45 seconds until fragrant and lightly foaming, taking care not to burn the garlic.
3. Pour in the lemon juice and scrape up any flavorful browned bits from the bottom of the pan.
4. Stir in the lemon zest, chopped parsley, and chives, then remove from heat immediately.

4. Assemble and Serve

1. Spoon the warm, glossy lemon-herb butter generously over the seared scallops.
2. Serve immediately with extra lemon wedges on the side and crusty bread to mop up the pan sauce.