1 lb. sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon thyme, or sage)
2 tsp. fresh lemon juice
1 tablespoon olive oil
Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
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