Instructions: Remove the tough musclelike membrane from the side of each scallop.

Heat 1 tablespoon butter in a small saucepan over medium heat. Saute shallots until soft. Add wine and vinegar; reduce until nearly evaporated. Add fish stock, and bring to a gentle boil. Add 1 tablespoon olive oil, and whisk until well blended.

Strain the resulting sauce through a fine sieve into a blender; return shallots to saucepan. Add 1 tablespoon butter, and 1 tablespoon olive oil, and blend until emulsified, about 10 seconds. Return liquid to pan.

Heat a 10-inch saute pan on medium-high heat. Season both sides of scallops with salt and pepper to taste. Add vegetable oil. When hot but not smoking, add scallops and more oil if needed.

Add herbs to sauce; blend well. Place scallops on a plate; surround with sauce; serve.

Serves 4 as a first course, 2 as a main course.

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