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Scallops in Buttery Wine Sauce

Photo: Oxmoor House
Prep time 1 min
Cook time 12 mins
Yield 4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)
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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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