Ensure the scallops are as dry as possible before searing to achieve a proper crust. Patting them dry with paper towels is crucial. Do not overcrowd the pan when searing the scallops; otherwise, they will steam instead of sear. Use good quality butter for the sauce, as its flavor will greatly impact the final dish. Fresh tarragon is essential for this recipe. Dried tarragon will not provide the same vibrant flavor. Be careful not to burn the butter when making the brown butter sauce. Keep the heat low and stir constantly. Serve immediately after cooking for the best flavor and texture.
Tarragon Lover's Scallops
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS243
Delicate sea scallops kissed with a golden-brown sear, embraced by a silken brown butter sauce infused with the bright, herbaceous notes of fresh tarragon. A symphony of flavors designed for the discerning tarragon enthusiast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol94 mg
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Fiber0 g
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Protein29 g
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Saturated Fat10 g
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Sodium960 mg
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Sugar0 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large, heavy-bottomed skillet (preferably stainless steel), heat 1 tablespoon of olive oil and 0.5 tablespoon of butter over medium-high heat until the butter is melted and the mixture shimmers. (2 minutes)
02 Step
Recipe View 0 mins Thoroughly pat the scallops dry with paper towels. Season them generously with salt and pepper.
03 Step
Recipe View 5 mins Carefully place half of the scallops in the hot skillet, ensuring they are not overcrowded. Sear for 2-3 minutes per side, until a deep golden-brown crust forms and the scallops are cooked through (they should be opaque and slightly firm to the touch). Avoid moving the scallops around during searing to develop a good crust.
04 Step
Recipe View 5 mins Remove the seared scallops to a plate and set aside. Add the remaining 1 tablespoon olive oil and 0.5 tablespoon butter to the skillet, and repeat the searing process with the remaining scallops. Remove to the plate.
05 Step
Recipe View 3 mins Reduce the heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to boil and reduce for 2-3 minutes, until it has reduced to approximately 2 tablespoons.
06 Step
Recipe View 0 mins Reduce the heat to low. Whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, allowing each tablespoon to melt and emulsify into the sauce before adding the next. The sauce should be smooth, glossy, and slightly thickened.
07 Step
Recipe View 0 mins Stir in the lemon zest and chopped fresh tarragon. Season with additional salt to taste, if needed.
08 Step
Recipe View 0 mins Gently return the seared scallops to the skillet, coating them evenly with the tarragon brown butter sauce. Serve immediately.
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Please Rate
Cameron Effertz
Apr 21, 2025The lemon zest really brightens up the dish. Don't skip it!
Joseph Little
Apr 17, 2025I added a pinch of red pepper flakes to the sauce for a little heat. Delicious!
Christina Denesik
Jan 19, 2025This recipe is amazing! The tarragon brown butter sauce is absolutely divine.
Marvin Crona
Jan 16, 2025I've made this several times, and it's always a hit. The key is to really dry the scallops before searing.
Damian Wiza
Nov 17, 2024The instructions were clear and easy to follow. My scallops turned out perfectly!