Scallops with Tarragon Butter Sauce
From chefmeow 17 years ago
- 20 minutes to make
- Serves 6
This is incredible. They are so light, herby and moist. Enjoy
Ingredients
- 2 tablespoons olive oil shopping list
- 5 tablespoons butter shopping list
- 1-1/2 pounds sea scallops dried well shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/3 cup dry white wine shopping list
- Grated zest of 1 lemon shopping list
- 2 tablespoons chopped fresh tarragon shopping list
How to make it
- In large skillet heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat.
- Season scallops with 1/2 teaspoon of the salt and the pepper.
- Put half the scallops in the pan then cook until browned about 2 minutes.
- Turn and cook until browned on the second side and just done about 2 minutes then remove.
- Heat remaining oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove and wipe out the pan.
- Put the pan over moderately low heat and add wine.
- Boil until reduced to approximately 2 tablespoons.
- Reduce heat to the lowest setting.
- Whisk the remaining 4 tablespoons butter into the wine.
- The butter should not melt completely but just soften to form a smooth sauce.
- Add remaining salt, lemon zest and tarragon.
- Pour sauce over the scallops.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- idahomom Labelle, ID
- alabasterblue London, CA
- coffeebean53 Charlotte, NC
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
There you go again, tarragon is so good, this is fabulous.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "