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Ingredients
- Ingredients
- 1 1/2 * 1 1/2 pounds large sea scallops
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup dry white wine
- 1 1/2 * 1 1/2 teaspoons chopped fresh tarragon
- 1/4 * 1/4 teaspoon salt
- 1 * 1 tablespoon butter
- * Freshly ground black pepper (optional)
Details
Servings 4
Preparation
Step 1
Preparation
1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.
2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
Nutritional Information
Calories:
225 (30% from fat)
Fat:
8g (sat 2.4g,mono 3.3g,poly 1.1g)
Protein:
28.6g
Carbohydrate:
4.7g
Fiber:
0.0g
Cholesterol:
64mg
Iron:
0.6mg
Sodium:
441mg
Calcium:
45mg
each serving 3 scallops
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