Recipe by Oolala
From Food & Wine ad on my computer home page today! Thought I'd share. It says "You can't go wrong with scallops in a white-wine butter sauce, and tarragon makes it all the better. Be careful not to heat the sauce too much or it may separate".
Top Review by dicentra
Yum!! I found this same recipe in one of my cookbooks (might have been Food & Wine?) Excellent, easy recipe. I served it with plain orzo, and sauteed snap peas with mushrooms. The leftover butter sauce got put over everything. Very rich, but DH loved it. I used dry sherry in place of the wine, but otherwise followed the recipe. Yum!
- 2 tablespoons olive oil
- 5 tablespoons butter
- 1 1⁄2 lbs sea scallops, dried well
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup dry white wine
- 1 grated lemon, zest of
- 2 tablespoons fresh tarragon, chopped
Directions See How It's Made
- In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.
- Heat the remaining 1 tablespoon oil with 1/2 tablespoon 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 the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting.
- Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce.
- Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.