Seared Scallops with Tarragon-Butter Sauce
Other
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.3g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 5.2g

Fats

Saturated: 13.1g
Monounsaturated:5.3g
Polyunsaturated: 1.1g
Trans: 0.8g

Fatty Acids

Total Omega 3: 0.3g
Total Omega 6: 0.5g
ALA: 0.1g
DHA: 0.1g
EPA: 0.1g
DPA: 0.1g

Nutritional Info

Fiber: 0.2g 1%
Net Carbs: 9
Sodium: 950.1mg 40%
Potassium: 492.1
Cholesterol: 111.6

Nutritional Values (g)


Calories: 355 Fat: 21g
Protein: 30g Carbs: 9g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

White wine (Alcoholic beverage, table)
2 fl oz / 58.8 grams
Butter (Unsalted)
7 tbsp / 99.4 grams
Vinegar (Distilled)
1/4 cup / 59.8 grams
Scallops (Mollusks, (bay and sea), cooked, steamed)
567 grams / NAN
Shallots (Raw)
2 tbsp chopped / 20 grams
Tarragon (Spices, dried)
1 tbsp, leaves / 1.8 grams

Instructions

Step 1
PREPARATION: Discard tough ligament from side of each scallop. Cut butter into tablespoons. Finely chop shallots and tarragon.
Step 2
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
Step 3
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
Step 4
Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.