Scallops with Fresh Tarragon Sauce

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

    66 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.

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