Scallops with Tarragon Butter Sauce Recipe

Scallops with Tarragon Butter Sauce Recipe

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.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 2tbspolive oil
  • 5tbspbutter
  • lbssea scallops
  • 1tspsalt
  • ¼tspfresh ground black pepper
  • 1cupdry white wine
  • 1lemon zest,grated
  • 2tbspfresh tarragon,chopped


  1. In a large nonstick frying pan, heat 1 tablespoon of the oil with ½ tablespoon of the butter over moderate heat.

  2. Season the scallops with ½ teaspoon of salt and pepper.

  3. Put half the scallops in the pan. Cook for about 2 minutes until browned.

  4. Turn and cook for 1 to 2 minutes until browned on the second side and just done. Remove.

  5. Heat the remaining 1 tablespoon oil with ½ tablespoon of the butter in the pan and cook the remaining scallops. Remove.

  6. Wipe out the pan. Put the pan over moderately low heat and add the wine.

  7. Boil for 1 to 2 minutes until reduced to approximately 2 tablespoons. Reduce the heat to the lowest setting.

  8. Whisk the remaining 4 tablespoons of butter into the wine. The butter should not melt completely, but just soften to form a smooth sauce.

  9. 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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