Reviewed: Apr. 20, 2007

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!

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42 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Reviewed: Oct. 1, 2006

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!

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18 users found this review helpful

Reviewer:

Mel

Reviewed: Jul. 9, 2007

This dish was amazing! I didn't wipe the pan out after searing the scallops, so I had yummy browned bits in the sauce. Served with a wild rice pilaf and fresh greens. I was so proud of this dish, I took pictures and showed all my friends. They made me promise I would make it for them!

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16 users found this review helpful

Reviewer:

YELLEPHANT

Cooking Level: Expert

Living In: Bishop, California, USA

Reviewed: May 24, 2007

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.

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12 users found this review helpful

Reviewer:

Shy Kook

Reviewed: Sep. 11, 2009

3 letters. OMG! What an amazing mix of flavors. With both tarragon and lemon zest, (2 of my fav flavors, but never combined) its like a party on your taste buds! I used 'I cant blve its not butter light' and was still...OMG! I didnt whipe out the pan eiter. Thank you for such an alive recipe. This is at the top of my recipe box.

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8 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Palm Beach Gardens, Florida, USA

Reviewed: Apr. 1, 2008

Great Recipe. Easy and very quick to make! I added some garlic to the sauce. Grab some fresh bread to soak up some of the sauce... excellent.

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7 users found this review helpful

Reviewer:

jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 25, 2012

This recipe is wonderful! So simple, quick to prepare, and incredibly delicious!!! I took a hint from another and instead of wiping out the pan after cooking the scallops, I merely loosened the browned bits in the pan and incorporated it into the sauce...to a spectacular result. Goes wonderfully served on top of a bed of baby arugula with a bit of long grain & wild rice on the side. This one's staying in the recipe box for sure!!!

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6 users found this review helpful

Reviewer:

nbhaywards

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

Reviewed: Jan. 29, 2009

Very high rating from my dinner party guests. I've prepared this as an appetizer, two sea scallops per person. The difference I made was I served them on a bed of creamed spinach. My creamed spinach is simply Stouffers Spinach Souffle with a bit of cream cheese and cream. Luscious! Before I added the scallops to the pan I sauteed a few scallions first in the pan, then added the scallops. I did not wipe out the pan either when the scallops were removed, that's where all the flavor is. Word of Caution: Scallops cook very quickly.

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6 users found this review helpful