Scallops in Buttery Wine Sauce
This simple, classic combination highlights the delicate flavors of fresh scallops without overpowering them. Make it a simply elegant meal by paring them with asparagus and crumbled feta. Be sure to pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
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)
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. 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.
Courtesy of Cooking Light
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