-
-
My review
Tarragon Lover's Scallops
Stompy
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 365 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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; 22.5 g fat; 5.4 g carbohydrates; 28.9 g protein; 94 mg cholesterol; 960 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5069 Ratings
-
-
-
-
-
Most helpful positive review
4/20/2007
Two words: absolutely fabulous! I forgot to buy fresh tarragon so I used 1 tbs. of dried (I know - shame on me!) but it was STILL yummy. Can't wait to make it again with fresh tarragon. I a...
Most helpful critical review
1/22/2013
I am not sure what I am doing wrong but I don't understand part of this recipe. It calls for 1 teaspoon of salt and 1/4 teaspoon of pepper. I am not sure if these go on the scallops as indicat...
Most helpful
Most positive
Least positive
Newest
4/20/2007
Two words: absolutely fabulous! I forgot to buy fresh tarragon so I used 1 tbs. of dried (I know - shame on me!) but it was STILL yummy. Can't wait to make it again with fresh tarragon. I a...
7/9/2007
This dish was amazing! I didn't wipe the pan out after searing the scallops, so I had yummy browned bits in the sauce. Served with a wild rice pilaf and fresh greens. I was so proud of this d...
10/1/2006
this was lovely.... served it with orzo to soak up the sauce. next time, i would use little to no olive oil in the pan so it would not be so oily. Lovely!
5/24/2007
I made this dish for my first! ever! dinner party, and it was wonderful. Super simple, but delicious and worthy of company. I was very nervous about the evening but this recipe gave me no reason...
9/11/2009
3 letters. OMG! What an amazing mix of flavors. With both tarragon and lemon zest, (2 of my fav flavors, but never combined) its like a party on your taste buds! I used 'I cant blve its not b...
11/25/2012
This recipe is wonderful! So simple, quick to prepare, and incredibly delicious!!! I took a hint from another and instead of wiping out the pan after cooking the scallops, I merely loosened the ...
4/1/2008
Great Recipe. Easy and very quick to make! I added some garlic to the sauce. Grab some fresh bread to soak up some of the sauce... excellent.
1/29/2009
Very high rating from my dinner party guests. I've prepared this as an appetizer, two sea scallops per person. The difference I made was I served them on a bed of creamed spinach. My creamed sp...