Ingredients

• For the sauce:
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 small shallot, minced
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 2 teaspoons lemon juice Salt and pepper
• For the scallops:
• 1 1/2 pounds large sea scallops, tendons removed and patted very dry Salt and pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter