Tarragon Lover's Scallops

Tarragon Lover's Scallops

48
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"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!"

Ingredients 25 m {{adjustedServings}} servings 365 cals

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Nutrition

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  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 48

  1. 63 Ratings

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Jackie
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 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!

YELLEPHANT
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 dish, I took pictures and showed all my friends. They made me promise I would make it for them!

Mel
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!