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Sauté-Steamed Scallops with White Wine and Fine Herbs , Steve Webster, Maryland Wholesale Seafood Market

8-12      scallops
salt and pepper to taste
1            teaspoon butter and olive oil
2            tblsp. white wine
3            tblsp. parsley, chives and basil in combination
1            tblsp. shallots, diced
2            tblsp. butter

Turn on oven to 200 and turn off when ready to add scallops to pan. Dry the scallops with a clean towel and season with salt and pepper. Over low to medium heat, melt the butter and oil in non-stick sauté pan. Arrange scallops on pan and sauté for 1 minute. Add white wine and shallots and cover for 3-5 minutes until the scallops are opaque around the edges. Remove shallots and place in warm oven. Add herbs to liquid and whisk in butter then simmer for one minute. Season with salt and pepper while arranging scallops on plate.   Spoon over the sauce and serve immediately!