Tarragon Lover's Scallops recipe

All Recipes Seafood Shellfish Scallops

Ingredients

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Nutrition Info

364.9 calories
carbohydrate: 5.4 g
cholesterol: 94.3 mg
fat: 22.5 g
fiber: 0.2 g
protein: 28.9 g
saturatedFat: 10.2 g
servingSize: -
sodium: 959.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding, cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.

  2. Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter, just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Recipe Yield

4 servings

Recipe Note

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

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