Scallops With Sorrel Butter

• 3 tablespoons unsalted butter
• 1 pound sea scallops, patted dry
• Kosher salt and black pepper, as needed
• 1 garlic clove, minced
• 1 tablespoon dry white vermouth or white wine
• 4 ounces sorrel (about 3 cups loosely packed), stems removed
• 2 tablespoons chopped chives

1. Heat a large skillet over medium-high.
2. Melt 2 tablespoons butter in skillet.
3. Season scallops with salt and pepper; place in pan in a single layer.
4. Cook without moving until bottoms are golden brown, 2 to 3 minutes.
5. Do not turn.
6. Transfer scallops to a plate.
7. Return pan to medium heat.
8. Add garlic and cook 10 seconds.
9. Stir in vermouth and scrape up any browned bits from bottom of pan.
10. Stir in remaining 1 tablespoon butter and the sorrel; season lightly with salt and pepper.
11. Return scallops to pan, seared side up.
12. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes.
13. Sprinkle in chives and serve.

unsalted butter, kosher salt, garlic, white, sorrel, chives

Taken from cooking.nytimes.com/recipes/1016325 (may not work)