Tarragon Lover's Scallops

Name: Tarragon Lover's Scallops
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 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

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 4 servings 👁️ 2 views

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!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 4

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 365

% Daily Value*

Total Fat 22.5g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 960mg 42%

Total Carbohydrate 5.4g 2%

Dietary Fiber 0.2g 1%

Total Sugars 0.4g

Protein 28.9g 58%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.