Scallops in Buttery Wine Sauce |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior. Ingredients:
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) |
Directions:
1. 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.
2. 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.
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