- 12 very large sea scallops, patted dry on paper towels
- 1 Tablespoon olive oil
- 3 Tablespoons clarified butter
- ⅓ Cup dry white wine, such as pinot grigio
- 1 Teaspoon finely chopped fresh chives
- 1 Teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
Season one side of each of the scallops with salt and pepper. Heat the oil in a very large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the scallops, seasoned-side down, and season their tops with salt and pepper. So they develop that all-important seared surface, cook the scallops without moving them until the underside is well browned, about 5 minutes.
Flip the scallops over. Add 2 tablespoons of the butter to the skillet. When it melts, constantly spoon the butter over the scallops, letting them turn a deeper shade of brown, about 1 minute. Transfer them to a platter.
Reduce the heat to medium. Stir in the wine and bring it to a boil. Remove from the heat. Add the remaining 1 tablespoon butter, the chives, and lemon juice, and stir well. Pour the sauce over the scallops and serve them immediately.