Seared Scallops (guest post from Idaho)

Serves 2-3

Scallops:
1 lb. large sea scallops thawed, rinsed and dried
1 Tbs. unsalted butter
2 Cloves Garlic (coarsely minced)
Chopped Basil (or other herb you fancy) or not

Sauce (not required)
3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.

Bring water to rolling boil in a medium stock pot and place scallops, butter, garlic and herbs in a “boil a bag” (note: there are bags made for this purpose, food storage bags are not the same thing) and place in the boiling water.
Steam in the bag for 8-12 minutes, depending on the size for the scallops, until scallops are nearly, but not quite done.

Remove scallops from the bag and again blot dry … surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add just a touch of olive and heat until quite hot. Add the scallops in the pan in a single, uncrowded layer. Season with salt and pepper (to taste) and let sear undisturbed until one side is browned , 1 t0 2 minutes. Using tongs, turn the scallops and sear until the second side is browned and the scallops are almost firm to the touch, 1 to 2 minutes. Take the pan off the heat, transfer the scallops to a plate(s), and set them in a warm spot.

Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Spoon sauce over distributed scallops and serve immediately.