Directions:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.23 Kcal (1713 kJ) | ||
| Calories from fat | 208.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 36% | |
|---|---|---|---|
| Cholesterol | 107.89mg | 36% | |
| Sodium | 1719.98mg | 72% | |
| Potassium | 608.33mg | 13% | |
| Total Carbs | 11.23g | 4% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 36.26g | 73% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 169.64 Kcal (710 kJ) | ||
| Calories from fat | 86.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 36% | |
|---|---|---|---|
| Cholesterol | 44.72mg | 36% | |
| Sodium | 713mg | 72% | |
| Potassium | 252.18mg | 13% | |
| Total Carbs | 4.66g | 4% | |
| Sugars | 0.3g | 3% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 15.03g | 73% | |
| Vitamin C | 3.4mg | 14% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 12% | |
| Calcium | 16.1mg | 4% | |
* 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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