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Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce

Recipe by Myra Kornfeld
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This dish couldn’t be simpler. You sear the scallops, and while they are cooking make the fragrant brown butter sauce. Serve it with a mound of greens for a light and delicious meal.
Yield: Serves 4
Total Time: 15 min
Prep: 5 min
Cook: 10 min
Additional:
Ingredients
1 pound Vital Choice wild Alaskan weathervane scallops, defrosted and patted dry
Salt and freshly ground pepper
Ghee, aroma free coconut oil or Vital Choice extra virgin olive oil, to cook the scallops
4 tablespoons unsalted butter
1 tablespoon fresh tarragon leaves
1 ½ teaspoons fresh lemon juice
Preparation
1.  In a medium bowl, toss the scallops with salt and freshly ground black pepper.
2.  Warm a thin film of oil in a large non-stick skillet over medium-high heat. Add the scallops and sear until golden, about 2 minutes. Flip and cook the other side until golden and almost firm, about 4 minutes.
3.  While the scallops cook, make the butter sauce. Melt the butter in a small pot until golden and nutty-scented, about 4 minutes. Immediately stir in the lemon juice and the tarragon and a sprinkling salt and pepper.
4.  Remove from heat and set aside.
5.  Remove scallops from the skillet and transfer to four plates. Ladle the browned butter over the scallops. Enjoy!
About Myra Kornfeld
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