![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ZzpP6T-SAlrvrhztwOrrIBeJXOw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6909988-7c5a169a991d4ee89b47ce4190ed6a25.jpg)
Ingredients
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2 tablespoons olive oil
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5 tablespoons butter, divided
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1 ½ pounds sea scallops, rinsed and drained
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1 teaspoon salt to taste
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¼ teaspoon freshly ground black pepper
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½ cup dry white wine
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1 lemon, zested
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2 tablespoons chopped fresh tarragon
Directions
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Heat 1 tablespoon olive oil and 1/2 tablespoon 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 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 skillet, and cook remaining scallops. Remove to plate.
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Wipe out skillet, and return skillet 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.
Nutrition Facts (per serving)
365 | Calories |
23g | Fat |
5g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 365 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 10g | 51% |
Cholesterol 94mg | 31% |
Sodium 960mg | 42% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 29g | 58% |
Vitamin C 7mg | 8% |
Calcium 56mg | 4% |
Iron 1mg | 4% |
Potassium 592mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.