- Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce
Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce
Myra Kornfeld
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.
Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
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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
Instructions
- In a medium bowl, toss the scallops with salt and freshly ground black pepper.
- 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.
- 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.
- Remove from heat and set aside.
- Remove scallops from the skillet and transfer to four plates. Ladle the browned butter over the scallops. Enjoy!
Serves: Serves 4