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Featured Recipe
-
Prep Time:
10 1 -
Cook Time:
15 1 -
Ready In:
25 1
Servings 4 | Original Recipe Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 1 1/2 lbs. sea scallops, rinsed and drained
- 1 teaspoon salt to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, zested
- 2 tablespoons chopped fresh tarragon
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 Mins 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 Mins, 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.
Nutritional Information
Amount Per Serving calories = 365 cal|total fat = 22.5 g|saturated fat = 10.2 g|cholesterol = 94 mg|sodium = 960 mg|carbohydrates = 5.4 g|fiber = 0.2 g|protein = 28.9 g
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Tarragon Lovers Scallops
By: SGASPEREC"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!"