Scallops with Fresh Tarragon Sauce

    25 min

    Find the freshest scallops you can, then lightly fry them in butter and serve with a lemon, white wine and herb sauce.

    67 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 5 tablespoons butter, divided
    • 680g fresh scallops
    • 1 teaspoon salt to taste
    • 1/4 teaspoon freshly ground black pepper
    • 120ml dry white wine
    • 1 lemon, zested
    • 2 tablespoons chopped fresh tarragon

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large frying pan over medium heat. Season scallops with salt and pepper. Place half of the scallops in the frying pan 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 frying pan, and cook remaining scallops. Remove to plate.
    2. Wipe out frying pan, and return frying pan 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 fresh tarragon. Pour sauce over scallops and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    Two words: absolutely fabulous! I forgot to buy fresh tarragon so I used 1 tbs. of dried (I know - shame on me!) but it was STILL yummy. Can't wait to make it again with fresh tarragon. I also seared the scallops over medium HIGH heat so they'd brown slightly in the oil and butter. Heated the oil/butter 'til it started to brown and what a fabulous flavor. Managed to cook the scallops to perfection which took about 4 minutes/side for medium-lg. sea scallops (not overcooked). Scallops are a favorite of hubby, as well as tarragon, so I knew he'd love this and sure enough he did! Thanks so much for the recipe which I am going to file in my "favorites" right now!  -  20 Apr 2007  (Review from Allrecipes US | Canada)


    This dish was amazing! I didn't wipe the pan out after searing the scallops, so I had yummy browned bits in the sauce. Served with a wild rice pilaf and fresh greens. I was so proud of this dish, I took pictures and showed all my friends. They made me promise I would make it for them!  -  09 Jul 2007  (Review from Allrecipes US | Canada)


    this was lovely.... served it with orzo to soak up the sauce. next time, i would use little to no olive oil in the pan so it would not be so oily. Lovely!  -  01 Oct 2006  (Review from Allrecipes US | Canada)