Scallops With Tarragon Butter Sauce
By á-174942
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter
- 1 1/2 pounds sea scallops dried well
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/3 cup dry white wine
- Grated zest of 1 lemon
- 2 tablespoons chopped fresh tarragon
Details
Servings 4
Preparation
Step 1
In a large nonstick skillet, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.
Heat the remaining I tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
Wipe out the pan. Put the pan over moderately-low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
This recipe yields 4 servings.
You'll also love
- Holiday Turkey With Apple-Pear... 0/5 (0 Votes)
- Chicken Salad With Grapes And... 0/5 (0 Votes)
- Pan-Roasted Halibut With An... 4/5 (1 Votes)
- Crab Cakes With Red Beet And... 0/5 (0 Votes)
- Maple Seared Scallops 0/5 (0 Votes)
Review this recipe