Tarragon Lover's Scallops

SUBMITTED BY: SGASPEREC PHOTO BY: YELLEPHANT

"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!"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (11)

DIRECTIONS

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.

Wine Tip

Try with a Chardonnay .

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REVIEWS

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Reviewed on Oct. 1, 2006 by Mel

this was lovely.... served it with orzo to soak up the sauce. next time, i would use little to no olive oil in the pan so it would not be so oily. Lovely!

5 users found this review helpful

Reviewed on May 24, 2007 by Shy Kook

I made this dish for my first! ever! dinner party, and it was wonderful. Super simple, but delicious and worthy of company. I was very nervous about the evening but this recipe gave me no reason to be ashamed.

3 users found this review helpful

Reviewed on Apr. 20, 2007 by Jackie

Two words: absolutely fabulous! I forgot to buy fresh tarragon so I used 1 tbs. of dried (I know - shame on me!) but it was STILL yummy. Can't wait to make it again with fresh tarragon. I also seared the scallops over medium HIGH heat so they'd brown slightly in the oil and butter. Heated the oil/butter 'til it started to brown and what a fabulous flavor. Managed to cook the scallops to perfection which took about 4 minutes/side for medium-lg. sea scallops (not overcooked). Scallops are a favorite of hubby, as well as tarragon, so I knew he'd love this and sure enough he did! Thanks so much for the recipe which I am going to file in my "favorites" right now!

3 users found this review helpful

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