1/2 cup butter, divided
1 tablespoon olive oil
16 ounces dry large sea scallops
Salt, to taste
Pepper, to taste
4 ounces (1 cup) Treasure Cave® Crumbled Gorgonzola Cheese
2 teaspoons fresh sage leaves, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Heat a medium nonstick skillet over medium-high heat. Then, add 1 tablespoon of the butter and olive oil.
When the butter and oil are hot, add the scallops in a single layer. Season them with salt and pepper and let them sear until brown and crisp, 2–4 minutes. Then, turn the scallops and sear the second side until brown and crisp, another 2–4 minutes. Remove from the heat and place the scallops on a warmed plate.
Return the pan to medium heat. Add the remaining 7 tablespoons of butter to the pan and cook until it begins to brown, watching carefully. Then whisk in the Treasure Cave® Crumbled Gorgonzola Cheese and sage and cook until hot and smooth, stirring constantly.
Add the lemon juice and zest until well blended. Remove from the heat, pour the sauce onto each plate and top with the scallops.