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Ingredients
- 2 Tbsp. extra virgin olive oil
- 5 Tbsp. butter
- 1Â 1/2 lb sea scallops dry well
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/3 c. dry white wine
- Â Â Grated zest of 1 lemon
- 2 Tbsp. minced fresh tarragon
Directions
- In a large nonstick skillet, heat 1 Tbsp. of the oil with 1/2 Tbsp. of the butter over moderate heat. Season the scallops with 1/2 tsp. of the salt and the pepper. Put half the scallops in the pan. Cook till browned, about 2 min. Turn and cook till browned on the second side and just done, 1 to 2 min. Remove.
- Heat the remaining I Tbsp. oil with 1/2 Tbsp. 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 in the wine. Boil till reduced to approximately 2 Tbsp., 1 to 2 min. Reduce the heat to the lowest setting. Whisk the remaining 4 Tbsp. butter into the wine. The butter shouldn't heat completely but just soften to create a smooth sauce. Add in the remaining 1/2 tsp. salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
- This recipe yields 4 servings.
- Comments: Be careful not to heat the white-wine sauce too much or possibly it may separate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 198 | 56% |
| Total Fat 22.5g | 28% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 959mg | 40% |
| Potassium 599mg | 17% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.17g | 0% |
| Protein 28.91g | 46% |
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