Tarragon Lover’s Scallops

May 13, 2023May 13, 20230 3

Tarragon Lover's Scallops recipe for a flavorful seafood dinner

by The Chefin Seafood

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

289

Sugar

Fat

18g

Scallops are a delicious seafood option that can be enjoyed in a variety of ways. This recipe pairs them with the anise-like flavor of tarragon and the bright citrus flavor of lemon zest for a delicious and flavorful seafood dinner. Scallops are a good source of protein and low in fat, making them a healthy addition to any diet. Although they may be expensive and may require some skill to cook correctly, their delicious taste makes them worth the effort. Enjoy this Tarragon Lover's Scallops recipe for a seafood dinner that's sure to impress.

Instructions

1.	Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2.	Season the scallops with salt and black pepper, then add them to the skillet and cook until browned and cooked through, about 2-3 minutes per side.
3.	Remove the scallops and set aside.
4.	Add the white wine and lemon zest to the pan and bring to a simmer. Cook until the sauce has reduced by half, about 5-7 minutes.
5.	Stir in the remaining butter and tarragon until the butter is melted and the sauce is smooth.
6.	Return the scallops to the skillet and toss to coat in the sauce. Serve immediately.

PROS

This recipe allows the natural sweetness of the scallops to shine through, with the added flavor of tarragon and lemon.

Scallops are a low-fat, high-protein seafood option.

CONS

Scallops can be expensive and may not be readily available in all areas.

This recipe requires some skill in cooking scallops to the correct temperature.

HEALTH & BENEFITS

Scallops are a good source of lean protein and are low in fat, making them a healthy seafood option.
Tarragon has been shown to have anti-inflammatory properties and may help regulate blood sugar levels.

	2 tablespoons olive oil
	5 tablespoons butter , divided
	1 1/2 pounds sea scallops , rinsed and drained
	1 teaspoon salt to taste
	1/4 teaspoon freshly ground black pepper
	1/2 cup dry white wine
	1 lemon , zested
	2 tablespoons chopped fresh tarragon