Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
Prep: 1 minute; Cook: 12 minutes
1 1/2 pounds large sea scallops
1 tablespoon olive oil
1/2 cup dry white wine
1 1/2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
1 tablespoon butter
Freshly ground black pepper (optional)
How to Make It
Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.
Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
Cooking Light Fresh Food Fast
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Excellent. Have made this recipe and the asparagus as shown, with brown rice. I have used dried tarragon and added butter. This is fast, simple and special enough for company or a romantic dinner for two.
Very good! I added a little butter to the oil before cooking the scallops. They browned up beautifully. My sauce was not soupy or watery. I added the wine to the hot pan, along with the tarragon, and the sauce thickened right up. Also added a little butter to the sauce before dressing the scallops. Served with a baked potato, a vegetable medley, and a green salad. I thought it was delicious!
I love scallops, but there are some better Cooking Light scallops recipes out there. (Try: Seared Scallops with Fresh Linguine and Romano Cheese.) The flavors of this recipe are good, but the sauce (for me) turned out very soupy. It would've been nice over a pasta or something to soak it up, but on it's own it's just scallops in a (tasty) watery sauce. It's worth trying though, and if you do, serve it with some nice french bread to soak up the sauce. I made this recipe with Italian spinach (spinach and garlic sauteed together with eggs and parmesan) and french bread. It was good.
Fantastic! Didn't have any tarragon but I really don't know that it would have been any better. The key really is to dry the scallops first to get them perfectly browned. The sauce is so simple yet absolutely delicious. Will most certainly make again.
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