- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 1 1/2 pounds 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
- 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.
03/26/2017
recipepes.com
Tarragon Lover's Scallops, recipe
PT15M
PT1H
5
455 calories
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