Meats & Fish
1 lb Sea scallops, rinsed and drained
2 Tbs Olive oil
5 Tbs Butter, divided (no substitutes)
1 tsp Salt to taste
1/4 tsp Pepper, freshly ground
1/2 cup White wine, medium sweet
Lemon zest to taste
2 Tbs Tarragon, freshly chopped
Adapted from allrecipes.com by BBF, March, 2017.
Heat olive oil and 1 Tbs butter in a large skillet over medium heat. Season scallops with salt and pepper. Place the scallops in the skillet without crowding and cook until browned, about 2-3 minutes on each side.
Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaing 4 tablespoons butter, just softening butter to form a smooth sauce.
Stir in salt, lemon zest, and tarragon. Pour sauce over scallops or divide portions and use for dipping bite-size pieces.