Scallops with Herbed Brown Butter

1 Tbsp
olive oil
1 lb sea scallops, side mussel removed
kosher salt and ground pepper
2 Tbsp. (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon, thyme or sage
2 tsp. fresh lemon juice

Heat oil
in a large skillet over medium 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. Add lemon juice. Serve scallops with brown butter pan sauce.