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  1. 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

  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!
Serves: Serves 4