Instructions

1. Rinse and pat dry the scallops.
2. Melt a knob of butter in a frying pan.
3. Season the scallops with salt and pepper. Add the scallops to the pan in a single layer and cook, flipping once, until golden brown and translucent in the centre, (1-2 minutes per side). Set aside and keep warm.
4. To make the lemon butter sauce, melt the butter in the pan. Add the garlic and cook, stirring frequently, for a minute. Stir in lemon zest, juice & prosecco, if used. Add most of the chopped chives, and let it bubble until you get a thick, creamy sauce.
5. Put back the scallops just to coat and warm through, season with salt and pepper to your liking.
6. Serve scallops immediately with the sauce, garnished with the remaining chopped herbs.