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Scallops With Tarragon Butter Sauce Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil 5 Tbsp. butter 1 1/2 lb sea scallops dry well 1 tsp salt

1/4 tsp freshly-grnd black pepper 1/3 c. dry white wine     Grated zest of 1 lemon 2 Tbsp. minced fresh tarragon

Directions

1. 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.
2. Heat the remaining I Tbsp. oil with 1/2 Tbsp. of the butter in the pan and cook the remaining scallops. Remove.
3. 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.
4. This recipe yields 4 servings.
5. Comments: Be careful not to heat the white-wine sauce too much or possibly it may separate.

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