Pan-Seared Scallops with Mint and Chives

• 3 tablespoons butter
• 12 sea scallops, patted dry
• 1/3 cup bottled clam juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh chives

1. Melt butter in heavy medium skillet over medium-high heat.
2. Sprinkle scallops with salt and pepper.
3. Add scallops to skillet and saute until golden and just opaque in center, about 3 minutes per side.
4. Using tongs, transfer scallops to plates.
5. Add clam juice, lemon juice, mint and chives to same skillet.
6. Boil until sauce thickens enough to coat spoon, about 3 minutes.
7. Pour sauce over scallops and serve.

butter, clam juice, lemon juice, fresh mint, fresh chives

Taken from www.epicurious.com/recipes/food/views/pan-seared-scallops-with-mint-and-chives-5173 (may not work)