Seared Scallops with Tarragon-Butter Sauce

Seared Scallops with Tarragon-Butter Sauce Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 355 Calories
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2 Fl oz White Wine
7 Tbsp Butter
1/4 Cup Vinegar
5 2/3 Grams Scallops
2 Tbsp chopped Shallots
1 Tbsp, leaves Tarragon


PREPARATION: Discard tough ligament from side of each scallop.

Cut butter into tablespoons.

Finely chop shallots and tarragon.

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total.

Transfer to a platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.

Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup.

Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.

Stir in tarragon and salt to taste; pour sauce over scallops.