Tarragon Lover's Scallops
Ingredients
- 2 Tbs. olive oil
- 5 Tbs. butter, divided
- 1 1/2 lb. sea scallops, rinsed and drained
- 1 tsp. salt to taste
- 1/4 tsp. freshly ground black pepper
- 1/2 C. dry white wine
- 1 lemon, zested
- 2 Tbs. chopped fresh tarragon
Directions
Heat 1 Tbs. olive oil and 1/2 Tbs. 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 2-3 minutes on each side. Remove scallops to a plate. Heat 1 Tbs. olive oil and 1/2 Tbs. 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 Tbs.. Reduce heat to low, and whisk in the remaining 4 Tbs. butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Yield: 4 servings
