In a small bowl, combine the room-temperature butter, minced shallot, chopped dill, thyme, and parsley.

Pat the scallops dry with a paper towel and season both sides with salt and freshly ground pepper.

In a large skillet, heat the olive oil over high heat until it starts to smoke.

Turn the heat down to medium-high. Add the scallops to the skillet, ensuring you don’t overcrowd the pan.

Add the herb butter mixture to the pan and swirl it around to distribute the flavors.

Cook the scallops undisturbed for about two minutes, or until they are golden brown.

Gently turn the scallops over and cook the other side for an additional two minutes until cooked through and golden.

Transfer the scallops to a platter, setting them aside.

Add the Chardonnay, lemon juice, and lemon zest to the pan, scraping the bottom to deglaze it. Cook until reduced by half, about 2-3 minutes.

Remove from heat and add the scallops back to the pan, spooning the sauce over them to gently reheat.

Serve immediately with lemon wedges on the side, over a bed of arugula, diced tomato, and microgreens.