Tarragon Lover's Scallops


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The light, white wine-based sauce lets you really enjoy the flavor of the scallops. Absolutely delicious!

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  • 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

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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

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