The light, white wine-based sauce lets you really enjoy the flavor of the scallops. What an absolutely delicious scallops recipe!
How To Make Tarragon Lover's Scallops
White wine pairs perfectly well with buttered scallops on the skillet.
Heat 1 tablespoon of olive oil and ½ tablespoon of 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 for about 2 to 3 minutes or until browned on each side.
- Remove scallops to a plate.
Heat 1 tablespoon of olive oil and ½ tablespoon of 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 for 1 to 2 minutes, or until reduced to about 2 tablespoons.
Reduce heat to low, and whisk in the remaining 4 tablespoons of butter; just softening butter to form a smooth sauce.
- Stir in salt, lemon zest, and tarragon.
- Pour sauce over scallops.
- Sugar: 1g
- Calcium: 110mg
- Calories: 371kcal
- Carbohydrates: 13g
- Cholesterol: 41mg
- Fat: 24g
- Fiber: 1g
- Iron: 3mg
- Potassium: 630mg
- Protein: 23g
- Saturated Fat: 4g
- Sodium: 1325mg
- Vitamin A: 971IU
- Vitamin C: 18mg
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