Scallops in Buttery Wine Sauce

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

Yield: 4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.6g
  • Carbohydrate: 4.7g
  • Fiber: 0.0g
  • Cholesterol: 64mg
  • Iron: 0.6mg
  • Sodium: 441mg
  • Calcium: 45mg

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)

Preparation

  1. 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. 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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