Scallops & homemade butter

Don’t overthink it and start making your own butter at home #breadandbutterwines #dontoverthinkit What’s even better is that you can infuse your butter with fresh herbs and garlic and use it on delicious restaurant quality scallops. Paired with @breadandbutterwines Prosecco this dish is a match made in heaven. I love the creamy mouthfeel and layers of soft bubbles of this Prosecco and I know you will too. Save this uncomplicated and easy pairing for later! #ad

Butter:

1⁄2 pint of heavy whipping cream Pinch of salt if desired

To infuse butter, if desired:

2 tbsp chopped parsley

4 sprigs of finely chopped fresh thyme, stem removed 2 sprigs of finely chopped rosemary, stem removed

2 tbsp garlic paste

1 tsp kosher salt

For scallops:

6 colossal scallops

Kosher salt to taste

2 tbsp of herb infused butter Olive oil for searing

To make butter, use a stand mixer and whisk heavy cream for about 10-12 minutes on high speed until buttermilk and butter separate.

Save buttermilk for later use and wash butter in ice cold water.

Infuse butter with garlic and herbs, form and store in parchment paper for later use.

To make scallops, season with salt on both sides, allow to sit at room temperature for 5 minutes and pat dry with paper towels.

Sear on medium high heat for 3 minutes per side or until a deep golden brown crust has formed on each side.

Once you flip scallops add garlic and herb butter and baste the scallops for one minute Serve with Bread and Butter Wines Prosecco and enjoy!