Directions:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.29 Kcal (1488 kJ) | ||
| Calories from fat | 194.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Cholesterol | 111.53mg | 37% | |
| Sodium | 950.81mg | 40% | |
| Potassium | 497.5mg | 11% | |
| Total Carbs | 8.6g | 3% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 30.26g | 61% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.2 Kcal (738 kJ) | ||
| Calories from fat | 96.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 33% | |
|---|---|---|---|
| Cholesterol | 55.31mg | 37% | |
| Sodium | 471.53mg | 40% | |
| Potassium | 246.72mg | 11% | |
| Total Carbs | 4.27g | 3% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 15.01g | 61% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 9% | |
| Calcium | 14.5mg | 3% | |
* 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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