DIRECTIONS

1. Add the shallot, rosemary, chervil, tarragon, and parsley to a bowl, blend and set aside.
2. Heat 1 tablespoon clarified butter in a non-stick pan over a medium heat.
3. Season the flour with salt and pepper.
4. Season the scallops with salt and pepper.
5. Dredge the scallops in the seasoned flour and shake off any excess.
6. Place the scallops in the hot pan and continue to cook over medium heat.
7. Let the scallops sit for 3 - 4 minutes to caramelize, then turn them over and let them sit for another 3 - 4 more minutes.
8. When the scallops are done, remove them from the pan.
9. Turn off the heat, discard the leftover clarified butter from the pan, and add the cold butter and fresh herb and shallot mixture to the warm pan.
10. Swirl the pan so the butter melts.
11. Add the sea salt taste.
12. Drizzle the sauce over the plated scallops.

Clarified Butter