Tarragon Scallops

Tarragon Scallops


63 people made this

Pan-fried sea scallops are divine with this smooth wine and butter sauce flavoured with fresh tarragon.


Serves: 4 

  • 2 tablespoons olive oil
  • 5 tablespoons butter, divided
  • 680g sea scallops, rinsed and drained
  • 1 teaspoon salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (125ml) dry white wine
  • 1 lemon, zested
  • 2 tablespoons chopped fresh tarragon

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

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

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