Perfect Pan Seared Scallops (with a simple pan sauce)


1 pound sea scallops
2 tablespoons clarified butter, divided (use unsalted if you have not made clarified)
1 tablespoon good quality light oil such as canola or grape seed oil
2 tablespoons finely minced shallots
¼ cup vermouth or a very dry white wine
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
½ teaspoon lemon zest
½ teaspoon salt
Few grinds freshly ground black pepper
2 tablespoons cold unsalted butter



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