Classic Herb Butter Sauce For Seared Scallops

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Fine Cooking


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2 Tbs. finely diced shallot (1 medium shallot)

1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives

Kosher salt and freshly ground black pepper

1/4 cup dry white vermouth or dry white wine

3 Tbs. unsalted butter, cut into six pieces

2 to 3 lemon wedges for serving

1/4 tsp. finely grated lemon zest

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