2 tbsp olive oil
5 tbsp butter, divided
1 ½ lb sea scallops, rinsed and drained
1 tsp salt , to taste
¼ tsp freshly ground black pepper
½ cup white wine, dry
1 lemon, zested
2 tbsp fresh tarragon, chopped
Heat 1 tablespoon of olive oil and ½ tablespoon of butter in a large skillet over medium heat.
Season scallops with salt and pepper.
Place half of the scallops in the skillet without crowding; cook for about 2 to 3 minutes or until browned on each side.
Remove scallops to a plate.
Heat 1 tablespoon of olive oil and ½ tablespoon of butter in the skillet, and cook remaining scallops.
Remove to plate.
Wipe out skillet, and return skillet to medium heat.
Pour in wine, and boil for 1 to 2 minutes, or until reduced to about 2 tablespoons.
Reduce heat to low, and whisk in the remaining 4 tablespoons of butter; just softening butter to form a smooth sauce.
Stir in salt, lemon zest, and tarragon.
Pour sauce over scallops.
Sugar: 1g
:
Calcium: 110mg
Calories: 371kcal
Carbohydrates: 13g
Cholesterol: 41mg
Fat: 24g
Fiber: 1g
Iron: 3mg
Potassium: 630mg
Protein: 23g
Saturated Fat: 4g
Sodium: 1325mg
Vitamin A: 971IU
Vitamin C: 18mg
