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Ingredients
| olive oil: 2 Tbl |
| salted butter: 5 Tbl (divided) |
| scallops: 1.5 lbs (rinsed and drained) |
| salt: 1 tsp (to taste) |
| black pepper: 1/4 tsp (freshly ground) |
| white wine: 1/2 cup |
| lemons: 1 (zested) |
| fresh tarragon: 2 Tbl (chopped) |
Tarragon Lover's Scallops
Credit: AllRecipes
User rating:
"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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Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.