Description
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!
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 1 ½ pounds sea scallops, rinsed and drained
- 1 teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 1 lemon, zested
- 2 tablespoons chopped fresh tarragon
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4