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
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
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
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.
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.