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Sautéed Scallops in Browned Butter-Tarragon Lemon Sauce 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. Serves 4
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 them until golden, about 2 minutes. Flip them and cook the other side until golden, and until the scallops are 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 form the heat and set aside.
Remove the scallops from the skillet and transfer to four plates. Ladle the browned butter over the scallops.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.