February 15, 2011

Sea Scallops with a Tarragon Butter Sauce

You can't go wrong with scallops and white wine, and the tarragon adds an extra dimension of flavor. One trick to making sure your scallops are cooked properly is tohave the oil in your pan hot, the scallops should sizzle when they hit the pan. Also place the scallops in the pan, don't toss them in.


2 T of olive oil
5 tablespoons butter
1 1/2 lbs sea scallops
1 tsp salt
about 3-4 grinds of fresh pepper
1/3 dry white wine
1T lemon zest
2 T of fresh chopped tarragon


In large non-stick frying pan, heat 1 T of olive oil with 1 T of butter over medium heat. Season the scallops with salt and pepper. Put half of the scallops in the pan and cook until brown. Repeat process with the remaining scallops.
When done with the scallops, wipe out the pan and add you wine. Boil wine until it is reduced to about 2 T. Whisk the remaining butter into the wine, but make sure the butter does not melt completely, just soft enough to form a smooth sauce. Add some salt, lemon zest and tarragon and pour over the scallops.

For more information and demonstration on how to cook perfect scallops click on the hyperlink below!


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