Scallops with Tarragon Wine Sauce

Published on by carol lou

I always enjoy scallops but rarely make them at home. Today, while shopping I saw jumbo sea scallops and knew they would be perfect for dinner. These scallops are so easy to prepare, I served them with my Fresh Tomato Tart. What a wonderful dinner!

Print

Scallops in Tarragon Wine Sauce

Ingredients

  • large sea scallops, plan 3 – 4 per person
  • 1 tablespoon olive oil
  • 1/2 cup white wine (I used Chardonnay)
  • 1 1/2 teaspoon fresh tarragon, minced
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • Freshly ground black pepper

Instructions

  1. Pat scallops dry with paper towels. Heat oil in a large skillet over medium – high heat. Add scallops and cook 3 minutes on each side or until done. Transfer scallops to a serving platter, keep warm. Add wine, tarragon, and salt to the pan. Scrape pan to loosen browned bits. Remove from the heat, add butter, stir until melted. Pour sauce over scallops, sprinkle with black pepper. Serve immediately