"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!" — Stompy
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1 1/2 pounds
sea scallops, rinsed and drained
salt to taste
freshly ground black pepper
dry white wine
chopped fresh tarragon
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!
I am not sure what I am doing wrong but I don't understand part of this recipe. It calls for 1 teaspoon of salt and 1/4 teaspoon of pepper. I am not sure if these go on the scallops as indicated in the recipe (season the scallops) or if the salt is added to the sauce at the end of the recipe. I added it to the sauce at the end of the recipe and the sauce was too salty so I made the recipe again and added it to the scallops as a seasoning but then they were way to salty (almost ruined).
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!
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!
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 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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tarragon Lover's Scallops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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