Directions:
- Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
- In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
- Tarragon White Wine Sauce:.
- In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
- Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
- Return scallops to pan; heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.53 Kcal (542 kJ) | ||
| Calories from fat | 77.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 15.96mg | 5% | |
| Sodium | 153.24mg | 6% | |
| Potassium | 131.61mg | 3% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 193.15 Kcal (809 kJ) | ||
| Calories from fat | 116.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 13% | |
|---|---|---|---|
| Cholesterol | 23.8mg | 5% | |
| Sodium | 228.52mg | 6% | |
| Potassium | 196.26mg | 3% | |
| Total Carbs | 14.12g | 3% | |
| Sugars | 3.59g | 10% | |
| Dietary Fiber | 1.42g | 4% | |
| Protein | 1.72g | 2% | |
| Vitamin C | 4.4mg | 5% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 36.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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