Scallops in Buttery Wine Sauce
| Posted By: | mreisinger |  |
on 2011-05-21 10:58:45 |
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Ingredients
- 1 1/2 lb. large sea scallops
- 1 Tbsp. olive oil
- 1/2 cup(s) dry white wine
- 1 1/2 tsp. chopped fresh tarragon
- 1/4 tsp. salt
- 1 Tbsp. butter
Method
Note: Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
- 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 plate; keep warm.
- Add white wine, tarragon, and salt to pan, scraping pan to loosen brown bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts.
- Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
| Prepare Time 1 mins |
Cooking Time 12 mins |
Servings 4 |
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