Tarragon Scallops

Transform your dinner table into a gourmet experience with this elegant Tarragon Scallops recipe, where tender, golden-seared sea scallops meet a velvety tarragon cream sauce. Featuring a delectable blend of butter, olive oil, and a hint of dry white wine, this dish offers a sophisticated depth of flavor that’s perfectly balanced by the brightness of fresh lemon juice and aromatic tarragon. Ready in just 25 minutes, it’s a quick yet impressive recipe perfect for special occasions or a luxurious weeknight meal. Serve these succulent scallops with crusty bread or a crisp salad to soak up every drop of the luscious sauce, and let the fresh tarragon garnish add a vibrant finish to this seafood masterpiece.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 pieces large sea scallops
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 0.25 cup dry white wine
• 0.5 cup heavy cream
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 sprigs fresh tarragon sprigs (for garnish)

Directions

Step 1

Pat the scallops dry using paper towels to remove excess moisture. Season both sides with salt and black pepper.

Step 2

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.

Step 3

Once the butter is melted and the skillet is hot, add the scallops in a single layer, ensuring they are not crowded. Sear for 2-3 minutes on each side, until golden brown and opaque in the center. Remove scallops from the skillet and set aside on a plate.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallot and garlic. Sauté until fragrant and softened, about 1-2 minutes.

Step 5

Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the wine simmer for 1-2 minutes to reduce slightly.

Step 6

Stir in the heavy cream, chopped tarragon, and lemon juice. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Step 7

Return the scallops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm through.

Step 8

Remove from heat and garnish with fresh tarragon sprigs. Serve immediately with your choice of side, such as a light salad, crusty bread, or steamed vegetables.

Nutrition Facts

Serving size	653.7 grams (653.7g)

Amount per serving	% Daily Value*
Calories	1335

Total Fat 92.00g	118%
Saturated Fat 46.00g	230%
Polyunsaturated Fat 2.40g
Cholesterol 366mg	122%
Sodium 3852mg	167%
Total Carbohydrate 31.60g	11%
Dietary Fiber 1.80g	6%
Total Sugars 1.80g
Protein 77.00g	154%

Vitamin D 7IU	34%
Calcium 143mg	11%
Iron 4mg	24%
Potassium 1500mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 24.4%

Carbs: 10.0%