Scallops With Tarragon Butter Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
5 tablespoons	75ml	Butter
1 1/2 lbs	681g / 24oz	Sea scallops - dried well
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	78ml	Dry white wine
		Grated zest of 1 lemon
2 tablespoons	30ml	Chopped fresh tarragon

Recipe Instructions

In a large nonstick skillet, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.

Heat the remaining I tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.

Wipe out the pan. Put the pan over moderately-low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.