Scallops with Tarragon Butter
Elevate your seafood dinner with these decadent Scallops with Tarragon Butter, a quick and easy recipe that delivers gourmet flavors in just 20 minutes. Succulent sea scallops are perfectly pan-seared to a golden crust, then bathed in a rich, aromatic butter sauce infused with fresh tarragon, garlic, and a splash of bright lemon juice. Perfect for an elegant weeknight meal or a romantic dinner, these scallops are as versatile as they are delicious—serve them alongside crusty bread to soak up the luscious sauce or pair with tender steamed asparagus for a light, sophisticated side. Quick to prepare yet stunning in presentation, this recipe is a guaranteed showstopper.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh tarragon, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Optional: Lemon zest
- Optional: Crusty bread or steamed asparagus for serving
Instructions
Pat the sea scallops dry with a paper towel to remove moisture. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
Place the scallops in the skillet in a single layer, making sure not to overcrowd. Sear for 2-3 minutes on one side, until golden brown and crisp. Flip the scallops using tongs and cook for another 2-3 minutes until opaque in the center. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium, and add the butter to the skillet. Allow it to melt and bubble slightly.
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Add the fresh tarragon and lemon juice to the skillet, stirring to combine. If desired, sprinkle in lemon zest for extra brightness.
Return the scallops to the skillet and spoon the tarragon butter over them to coat evenly. Cook for 1 more minute to reheat the scallops and infuse them with the butter sauce.
Serve the scallops immediately with the tarragon butter drizzled on top. Pair with crusty bread to soak up the butter or steamed asparagus for a light side dish.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
