Sea scallops are delicious! Both KB and I are addicted to them. Sea scallops are the large scallop as opposed to the bay scallop which is tiny. There’s nothing better than fresh sea scallops. You can, of course, buy the sea scallops that are flash frozen and defrost and eat, but there’s nothing quite like stopping by the seafood shop and picking up a pound of fresh sea scallops for dinner that night. The only problem is, they are a little pricey. If you’ve seen a whole sea scallop, in the shell, you will understand why. The shell is enormous, and then the scallop must be harvested and cleaned. I was watching Chopped one day (love the show) and they had whole sea scallops (in the shell) as a basket ingredient and it took the professional chefs some time to harvest the sea scallop.
Anyways, back to our love of scallops. We discovered this seafood shop right down the street from our house. And it sells amazing sea scallops. We’ve taken to sourcing our scallops from there because they are fresh and sweet. I normally make scallops with some kind of fruit salsa for a topping, but the other day I went out on a limb and made a sauce with butter, white wine and fresh tarragon. It was delicious!
Start by patting your scallops dry with a paper towel. Season liberally with salt and pepper.
In a pan with half butter and half olive oil, sear scallops in batches.
On both sides for just about 2-3 minutes per side.
Remove from pan. Into pan add 2 more Tablespoons butter and the shallot. Saute for about 3 minutes.
Add white wine and let simmer for about 3-4 more minutes.
Add chopped tarragon, lemon zest and lemon juice. Let simmer for about 2 more minutes, until flavors combine and alcohol is cooked off.
Add scallops back into pan and let simmer for about 3 more minutes, turning in sauce to coat.
Serve and enjoy!
1/2 lb sea scallops
4 Tablespoons butter (divided)
2 Tablespoons olive oil
salt and pepper to taste
1 large shallot, minced
2/3 cup white wine
zest of 1 lemon
juice of 1 lemon
1/4 cup fresh tarragon, chopped
Pat scallops dry with a paper towel. Season liberally with salt and pepper. In a medium frying pan over medium heat, melt 2 Tablespoons of butter and add 2 Tablespoons olive oil. Sear scallops on both sides (2-3 minutes) and remove from pan. In same frying pan, add 2 more Tablespoons of butter and the shallot. Cook shallot for about 3 minutes. Then add the white wine and let cook for about 3-4 more minutes. Add lemon zest, lemon juice, and tarragon. Let simmer for about 2 more minutes until flavors combine and alcohol is cooked off. Add scallops back into pan and turn to coat with sauce. Cook for about 3 more minutes until scallops are cooked through. Serve and enjoy!