How To Make Scallops with Tarragon Butter Sauce
This delicious seafood recipe has a subtle sweet flavor thanks to tarragon butter sauce. It’s cooked in wine with lemon zest for a classy, flavorful dinner.
In a large nonstick frying pan, heat 1 tablespoon of the oil with ½ tablespoon of the butter over moderate heat.
Season the scallops with ½ teaspoon of salt and pepper.
Put half the scallops in the pan. Cook for about 2 minutes until browned.
Turn and cook for 1 to 2 minutes until browned on the second side and just done. Remove.
Heat the remaining 1 tablespoon oil with ½ 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 for 1 to 2 minutes until reduced to approximately 2 tablespoons. Reduce the heat to the lowest setting.
Whisk the remaining 4 tablespoons of butter into the wine. The butter should not melt completely, but just soften to form a smooth sauce.
Add the remaining ½ teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
- Calories: 358.07kcal
- Fat: 22.09g
- Saturated Fat: 10.29g
- Trans Fat: 0.59g
- Monounsaturated Fat: 8.75g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 8.17g
- Fiber: 0.46g
- Sugar: 0.70g
- Protein: 21.05g
- Cholesterol: 78.99mg
- Sodium: 672.80mg
- Calcium: 38.89mg
- Potassium: 439.73mg
- Iron: 1.29mg
- Vitamin A: 125.87µg
- Vitamin C: 4.49mg
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