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!
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 1 ½ pounds sea scallops, rinsed and drained
- 1 teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 1 lemon, zested
- 2 tablespoons chopped fresh tarragon
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 365 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat10g | 51% |
Cholesterol94mg | 31% |
Sodium960mg | 42% |
Total Carbohydrate5g | 2% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein29g | |
Vitamin C7mg | 36% |
Calcium56mg | 4% |
Iron1mg | 4% |
Potassium592mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this