• 4servings
  • 15minutes
  • 365calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 5 tablespoons butter, divided

  3. 1 1/2 pounds sea scallops, rinsed and drained

  4. 1 teaspoon salt to taste

  5. 1/4 teaspoon freshly ground black pepper

  6. 1/2 cup dry white wine

  7. 1 lemon, zested

  8. 2 tablespoons chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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