Sea Scallops with Tarragon Butter Sauce
Sea Scallops are amazing if done right! Our recipe today is for Sea Scallops with Tarragon Butter Sauce. Heat up your stove and get ready to cook! If you like this recipe make sure you subscribe to our Youtube Channel Cooking with the Count!
Sea Scallops with Tarragon Butter Sauce
- 2 lbs. Sea Scallops, dried well
- 3 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Butter
- 1 tsp. Salt
- ¼ tsp. Fresh-ground Pepper
- 1/3 Cup Pinot Gris or Sauvignon Blanc (a dry white wine)
- Grated zest of 1 Lemon
- 2 Tbsp. chopped Fresh Tarragon
Directions:
- In a large nonstick frying pan, heat 1 ½ tablespoon of Olive oil with ½ tablespoon of butter over medium heat. Season scallops with ½ teaspoon of salt and pepper. Put about half the scallops in the pan, cooking them until browned (about 2 minutes per side). Turn and cook until browned on the other side.
- Now heat the remaining 1 ½ tablespoon of Olive oil with ½ tablespoon of butter in the pan and do the second batch of scallops the same way the first.
- Wipe pan to clean. Put the pan over moderately low heat and add the wine. Boil the wine until it is reduced to approximately 2 tablespoons. (1-2 minutes).
- Reduce the heat to the lowest setting possible. Whisk the remaining 4 tablespoons of butter into the wine. DO NOT melt the butter completely; just soften to form a smooth sauce.
- Add the remaining ½ teaspoon salt, the lemon zest and Tarragon.
- Pour sauce over the scallops and serve.
