Scallops With Herbed Brown Butter
['1 tablespoon olive oil', '1 pound sea scallops, side muscle removed', 'Kosher salt, freshly ground pepper', '2 tablespoons (1/4 stick) unsalted butter, cut into small pieces', '4 sprigs herbs (such as tarragon, lemon thyme, or sage)', '2 teaspoons fresh lemon juice']
Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
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