Ingredients
4
4 servings
- •2 tablespoons olive oil
- •5 tablespoons butter, divided
- •1 ½ pounds sea scallops, rinsed and drained
- •1 teaspoon salt to taste
- •¼ teaspoon freshly ground black pepper
- •½ cup dry white wine
- •1 lemon, zested
- •2 tablespoons chopped fresh tarragon
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 365
- Carbohydrate: 5g
- Fat: 23g
- Fiber: 0g
- Protein: 29g
- Sugar: 0g
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