Scallops with Tarragon Butter Sauce

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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. More Amazing Seafood Recipes

By Food & Wine
December 2010

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Credit: © Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Suggested Pairing

For an extra dimension of flavor with this classic shellfish dish, try a Pinot Gris. Exciting examples are coming out of Oregon.

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