Step 1

In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.

Step 2

Next, add in the lemon juice and mix until combined, about 1 minute.

Step 3

Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.

Step 4

Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.

Step 5

Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.

Step 6

Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops

Step 7

Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.

Step 8

Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.

Step 9

Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.

Step 10

Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!