Scallops in Buttery Wine Sauce

Scallops in Buttery Wine SauceRecipe
Photo: Oxmoor House
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


4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 12 Minutes

Nutritional Information

Calories 225
Caloriesfromfat 30 %
Fat 8 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 28.6 g
Carbohydrate 4.7 g
Fiber 0.0 g
Cholesterol 64 mg
Iron 0.6 mg
Sodium 441 mg
Calcium 45 mg


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)


1. 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.

2. 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.