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Tarragon Lover's Scallops

By: Stompy

"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!"

Rate/Review | Read Reviews (39)

What to Drink?
	Chardonnay
	Shaggy's Perfect Martini
	Best Lemonade Ever

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.