All Recipes Best Recipe Seafood Shellfish Scallops

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

Nutrition Info

364.9 calories carbohydrate: 5.4 g cholesterol: 94.3 mg fat: 22.5 g fiber: 0.2 g protein: 28.9 g saturatedFat: 10.2 g servingSize: - sodium: 959.8 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

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!