Pan-Seared Scallops with Browned Butter Tarragon Sauce

One of my favorite herbs has to be tarragon. I love all the flavors of this herb. Slightly sweet yet subtlety bitter with hint of pepper and a dash of licorice. I love it in butter both as a spread for warm bread and to pat over a perfectly grilled steak. Tarragon is great in sauces, too. It goes with just about anything – from beef to seafood. Sweet, mild scallops seared in butter just scream for a white wine tarragon sauce. This is one wonderful dish that won’t disappoint.

I especially love how quickly the seared scallops comes together for a spectacular supper after a long day. From beginning to end, we are talking twenty-minutes at most. Wow, that’s what I call quick!

I served these scallops with Uncle Ben’s Ready Rice Pilaf. It’s flavorful, fluffy and cooks up in under two minutes. Hey, every shortcut in the kitchen adds up to more relaxation time with my family.

Pan-Seared Scallops with Browned Butter Tarragon Sauce
Sea Scallops
1 lb Sea Scallops (about 15 large scallops_
1/4 teaspoon Sea Salt or to taste
1/8 teaspoon white pepper or to taste
1 tablespoon Butter
1 tablespoon Olive Oil

Rinse scallops and place on paper towels to drain. Pat dry. Sprinkle scallops on both sides with salt and pepper.

Heat  large non-stick skillet over medium heat for 1 to 2 minutes. Add the oil and butter. Swirl pan to blend oil with butter. Heat until bubbling and the butter is just beginning to brown.

Pat the scallops dry once more. Add scallops to the pan and sear 2 minutes or until golden. With tongs, turn scallops over and sear other side about 2 minutes longer, until golden. When done, scallops should feel firm to the touch.

Remove scallops from pan and place on serving platter. Hold in a warm oven while the sauce is made.

Browned Butter Herb Sauce
3 tablespoons butter, divided
1 medium shallot finely diced
1/4 cup dry white wine
1/8 cup finely chopped fresh chopped tarragon
1/8 cup finely chopped fresh chopped chives
1 Lemon, Zested
2 to 3 lemon wedges reserved for serving

To the now empty skillet over medium heat, melt 1/2 tablespoon butter. Add shallots and sauté for about a minute, scrapping up any browned bits left behind in the skillet.

Add the wine, reduce heat to medium-low and simmer until the mixture is reduced by half.

Add the herbs and lemon zest, stir to blend.

Reduce the heat to low. Add the remaining butter, and whisk constantly until all the butter is melted.

Return the scallops to the skillet and roll gently in the sauce to coat. Taste sauce and adjust seasoning as needed with more salt and pepper to taste.

Place scallops with sauce on serving platter. Garnish with slices of lemon if desired.

For a nice presentation with awesome flavor, surround scallops with Rice Pilaf.

NOTE: Uncle Ben’s Ready Rice Pilaf cooks up in the micro wave in 90 seconds for a quick finish to the meal.

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2 thoughts on “Pan-Seared Scallops with Browned Butter Tarragon Sauce

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