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Scallops With Tarragon Butter Sauce

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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.

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