Directions:
- Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
- Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.89 Kcal (699 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 30.63mg | 10% | |
| Sodium | 13.69mg | 1% | |
| Potassium | 97.62mg | 2% | |
| Total Carbs | 4.89g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.78 Kcal (564 kJ) | ||
| Calories from fat | 85.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 18% | |
|---|---|---|---|
| Cholesterol | 24.74mg | 10% | |
| Sodium | 11.06mg | 1% | |
| Potassium | 78.84mg | 2% | |
| Total Carbs | 3.95g | 2% | |
| Sugars | 1.3g | 6% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.66g | 2% | |
| Vitamin C | 1.8mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 13.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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