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!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

365 calories; protein 28.9g; carbohydrates 5.4g; fat 22.5g; cholesterol 94.3mg; sodium 959.8mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2007
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 also seared the scallops over medium HIGH heat so they'd brown slightly in the oil and butter. Heated the oil/butter 'til it started to brown and what a fabulous flavor. Managed to cook the scallops to perfection which took about 4 minutes/side for medium-lg. sea scallops (not overcooked). Scallops are a favorite of hubby, as well as tarragon, so I knew he'd love this and sure enough he did! Thanks so much for the recipe which I am going to file in my "favorites" right now! Read More
(53)

Most helpful critical review

Rating: 1 stars
01/22/2013
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 indicated in the recipe (season the scallops) or if the salt is added to the sauce at the end of the recipe. I added it to the sauce at the end of the recipe and the sauce was too salty so I made the recipe again and added it to the scallops as a seasoning but then they were way to salty (almost ruined). Read More
(3)
80 Ratings
  • 5 star values: 58
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/20/2007
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 also seared the scallops over medium HIGH heat so they'd brown slightly in the oil and butter. Heated the oil/butter 'til it started to brown and what a fabulous flavor. Managed to cook the scallops to perfection which took about 4 minutes/side for medium-lg. sea scallops (not overcooked). Scallops are a favorite of hubby, as well as tarragon, so I knew he'd love this and sure enough he did! Thanks so much for the recipe which I am going to file in my "favorites" right now! Read More
(53)
Rating: 5 stars
07/09/2007
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 dish I took pictures and showed all my friends. They made me promise I would make it for them! Read More
(26)
Rating: 5 stars
10/01/2006
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! Read More
(22)
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Rating: 5 stars
05/24/2007
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 to be ashamed. Read More
(12)
Rating: 5 stars
09/14/2009
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 butter light' and was still...OMG! I didnt whipe out the pan eiter. Thank you for such an alive recipe. This is at the top of my recipe box. Read More
(10)
Rating: 5 stars
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 browned bits in the pan and incorporated it into the sauce...to a spectacular result. Goes wonderfully served on top of a bed of baby arugula with a bit of long grain & wild rice on the side. This one's staying in the recipe box for sure!!! Read More
(9)
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Rating: 5 stars
04/01/2008
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. Read More
(8)
Rating: 5 stars
01/29/2009
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 spinach is simply Stouffers Spinach Souffle with a bit of cream cheese and cream. Luscious! Before I added the scallops to the pan I sauteed a few scallions first in the pan then added the scallops. I did not wipe out the pan either when the scallops were removed that's where all the flavor is. Word of Caution: Scallops cook very quickly. Read More
(7)
Rating: 5 stars
08/15/2006
What an easy recipe!!!! I served the scallops with King Crab Legs and rice. Thank you for a great treat... Read More
(6)
Rating: 1 stars
01/22/2013
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 indicated in the recipe (season the scallops) or if the salt is added to the sauce at the end of the recipe. I added it to the sauce at the end of the recipe and the sauce was too salty so I made the recipe again and added it to the scallops as a seasoning but then they were way to salty (almost ruined). Read More
(3)
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