Sea Scallops with a Tarragon Butter Sauce

How about this dish for your next special occasion? You simply can't go wrong with sea scallops and white wine, plus fresh tarragon and lemon which add an extra dimension of flavor. One trick to making sure your scallops are cooked properly is to have the oil in your pan hot before adding the scallops. They should actually sizzle when they hit the pan. Also place the scallops in the pan as opposed to tossing them in, remember they are delicate and need to be treated as such.

Ingredients you will need...

2 T of olive oil

5 tablespoons butter

1 1/2 lbs sea scallops

1 tsp salt

about 3-4 grinds of fresh pepper

1/3 dry white wine

1T lemon zest

2 T of fresh chopped tarragon

Method for making this dish...

In large non-stick frying pan, heat 1 T of olive oil with 1 T of butter over medium heat. Season the scallops with salt and pepper. Put half of the scallops in the pan and cook until brown. Repeat process with the remaining scallops.
When done with the scallops, wipe out the pan and add your wine. Boil wine until it is reduced to about 2 T. Whisk the remaining butter into the wine, but make sure the butter does not melt completely, just soft enough to form a smooth sauce. Add some salt, lemon zest and tarragon and pour over the scallops.

Enjoy!

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