Seared Scallops With Herb Sauce

• 1 1/2 pounds large sea scallops (12 scallops)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided
• 1 tablespoon chopped shallots
• 1/2 cup chardonnay or other dry white wine
• 1 tablespoon grated fresh lemon rind
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh basil

1. Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.
2. Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and saute 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.

kosher salt, freshly ground black pepper, olive oil, shallots, white wine, lemon rind, parsley, fresh chives, fresh basil

Taken from www.myrecipes.com/recipe/seared-scallops-with-herb-sauce (may not work)