Tarragon Lover's Scallops

4.6
(81)
60 Reviews
13 Photos

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!

Submitted by Stompy
Published on June 8, 2018
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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  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.

  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)

365 Calories
23g Fat
5g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 365
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 51%
Cholesterol 94mg 31%
Sodium 960mg 42%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 29g 58%
Vitamin C 7mg 8%
Calcium 56mg 4%
Iron 1mg 4%
Potassium 592mg 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.