Yield: 4 servings
Ingredients:
2 tablespoons olive oil
5 tablespoons butter
1 1/2 pounds sea scallops, dried well
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup dry white wine
Grated zest of 1 lemon
2 tablespoons chopped fresh tarragon
Directions:
- In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat.
- Season the scallops with 1/2 teaspoon of the salt and the pepper.
- Put half the scallops in the pan.
- Cook until browned, about 2 minutes.
- Turn and cook until browned on the second side and just done, 1 to 2 minutes.
- Remove.
- Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops.
- Remove.
- Wipe out the pan.
- Put the pan over moderately low heat and add the wine.
- Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes.
- Reduce the heat to the lowest setting.
- Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce.
- Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon.
- Pour the sauce over the scallops.