Scallops with Herb Sauce

  • Serves 4 people
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Total Time 40 mins
  • Skill Level easy  


  • 32 sea scallops
  • 1 shallot, chopped
  • 6 rosemary leaves, chopped
  • 1/2 bunch chervil leaves, chopped
  • 1 sprig tarragon
  • 4 sprigs flat parsley leaves, chopped
  • 1 tbsp clarified butter (recipe below)
  • 1 cup flour
  • 4 tbsp cold butter
  • Fairway Sea Salt
  • Fairway Tellicherry Pepper
  • 8 tbsp (1 stick) of butter yields 6 tbsp of clarified butter


  1. 1With Scallops with Herb Sauce:
  2. 2Add the shallot, rosemary, chervil, tarragon, and parsley to a bowl; blend and set aside.
  3. 3Heat 1 tbsp clarified butter in a non-stick pan over a medium heat.
  4. 4Season the flour with salt and pepper.
  5. 5Season the scallops with salt and pepper.
  6. 6Dredge the scallops in the seasoned flour and shake off any excess.
  7. 7Place the scallops in the hot pan and continue to cook over medium heat.
  8. 8Let the scallops sit for 3 to 4 minutes to caramelize, then turn them over and let them sit for another 3 to 4 minutes.
  9. 9When the scallops are done, remove them from the pan.
  10. 10Turn 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.
  11. 11Swirl the pan so the butter melts.
  12. 12Add sea salt to taste.
  13. 13Drizzle the sauce over the plated scallops.
  14. 14With Clarified Butter:
  15. 15In a saucepan, melt the butter slowly.
  16. 16Let it sit for a bit to separate.
  17. 17Skim off the foam that rises to the top
  18. 18Gently pour the clarified butter off the milk solids that have settled to the bottom.