Scallops With Tarragon Butter Sauce Recipe Recipes Net

Ingredients

2tbspolive oil

5tbspbutter

1½lbssea scallops

1tspsalt

¼tspfresh ground black pepper

1cupdry white wine

1lemon zest,grated

2tbspfresh tarragon,chopped

In a large nonstick frying pan, heat 1 tablespoon of the oil with ½ tablespoon of the butter over moderate heat.

Season the scallops with ½ teaspoon of salt and pepper.

Put half the scallops in the pan. Cook for about 2 minutes until browned.

Turn and cook for 1 to 2 minutes until browned on the second side and just done. Remove.

Heat the remaining 1 tablespoon oil with ½ 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 for 1 to 2 minutes until reduced to approximately 2 tablespoons. Reduce the heat to the lowest setting.

Whisk the remaining 4 tablespoons of butter into the wine. The butter should not melt completely, but just soften to form a smooth sauce.

Add the remaining ½ teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.