This is for you if your family doesn’t like the way ordinary oatmeal feels. More cake-like in texture. At the sports camp that my kids attended, this recipe was the most popular. My child loves this breakfast because I changed the recipe to reduce the fat and sugar. Monday, prepare a pan, and the rest of the week, have a quick, nutritious breakfast.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 1 ½ pounds sea scallops, rinsed and drained
- 1 teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 1 lemon, zested
- 2 tablespoons chopped fresh tarragon
Instructions
- 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
| Calories | 365 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 960 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks Stompy, Delicious. Substituted dry dill because we didn’t have fresh tarragon. Also, bought the scallops at Aldi’s where we shop regularly. Jack in St. Louis
Used lemon juice, green wine, more tarragon and less butter. Still came out fantastic. Wash and pat dry scallops before searing. Also started on high heat
Tasty and easy. I chose this recipe because I grow Tarragon in the garden. Will make again. Served roasted veggies as the side.
Made the recipe with dried tarragon (supermarket was out) but hope to try it again with fresh. Side of Cauliflower Gnocchi , using the sauce for both that and the scallops. Nice and simple.
This was easy and delicious! I used to stay away from tarragon but no more. I also used all the pan drippings for a yummy sauce / didn’t wipe out the pan.
Great recipe! One change though. I found using 1 tsp of salt was a bit much. The scallops came out way too salty. I used 1/2 tsp instead and it turned out great. Quite a bit of butter but other than that, wonderful!
These came out delicious. I served it over angel hair pasta so I doubled the sauce. Definitely will make again.
made as described except I only had dried tarragon. absolutely delicious. going to make it again for sure!
Made this a couple times and it’s a hit. Used dried tarragon instead of fresh, and a little less salt, but they were still good! Served over brown rice.
This was one of our favorites. We sear scallops often and my husband said this was the best scallops recipe ever. I didn’t have fresh terragon o so I used 1 tsp dried terragon and I had a lime instead of a lemon and worked out well. I did not wipe the pan clean. Like others recommended, I scraped it into the cause and also added some garlic like another reviewer recommended.
Very nice recipe. I did find the sauce a little to tart so I added a teaspoon of sugar to take the edge off. I served this with buttered carrots, baked potatoes and a salad. My wife and I will be having this again!
It was really awesome and sooo easy! Started cooking at 4 and we were finished eating at 5:10. I agree with taking advantage of the browned yummies for the sauce. Also used dried tarragon and it was perfect. Served with a rice pilaf. I will make again and again!
Fairly nondescript, nice but probably won’t make again.
I’m a new fan of tarragon. I never tried it fresh before. This dish was delicious and easy. Oh, and I didn’t alter the recipe for a change. It was great as is!
Light fresh taste.
I sauteed the scallops in olive oil only. I added the water (instead of wine) and scraped up the bits on bottom of pan, and then added the butter. Made a wonderful tarragon butter sauce. Added scallops back into pan right before serving to serve warm.
This was so fast, easy and delicious! It is definitely going into my collection of favorites!
This was a delite,,easy to make ,and even better to eat,, And before I tryed this , I didn’t even know what tarrigon tasted like…..I always made a scampi sause with shrimp,and scallops,,I will still cook in a scampi style ,,and always wanted something different…and this was great..And gives me something new ,,when I think about cooking seafood..
I am not sure what I am doing wrong but I don’t understand part of this recipe. It calls for 1 teaspoon of salt and 1/4 teaspoon of pepper. I am not sure if these go on the scallops as indicated in the recipe (season the scallops) or if the salt is added to the sauce at the end of the recipe. I added it to the sauce at the end of the recipe and the sauce was too salty so I made the recipe again and added it to the scallops as a seasoning but then they were way to salty (almost ruined).
This recipe is wonderful! So simple, quick to prepare, and incredibly delicious!!! I took a hint from another and instead of wiping out the pan after cooking the scallops, I merely loosened the browned bits in the pan and incorporated it into the sauce…to a spectacular result. Goes wonderfully served on top of a bed of baby arugula with a bit of long grain & wild rice on the side. This one’s staying in the recipe box for sure!!!
It’s always hard for me to find scallop recipes I like. This is a good one. I don’t care for wine so didn’t use it, but didn’t miss it. I did not have the lemon for zest and don’t feel that lemon juice would’ve worked in its place, so did without. Used sea scallops, cut in half (they were huge!) and really enjoyed the browning achieved, although I used less butter and oil than recommended. Nice touch and possibly what other recipes were missing. Served with the mushroom orzo recipe on this site. Thanks Stompy!