Seared Scallops with Tarragon Butter Sauce

 By: The Food Hunter

I love scallops and this tarragon butter sauce is amazing!! All you need is a vegetable side dish, I made sautéed spinach, and you are good to go.

Pan-seared scallops are an easy-to-make restaurant worthy meal you can make at home. The key to this dish is searing the scallops in an uber hot pan, and resisting the urge to move them as they cook.By doing this you will create an irresistible caramelized exterior, while at the same time keeping the inside tender and juicy. The tarragon butter sauce is easy to make and only adds to the already amazing scallops. 

Need scallops? I recommend Fish Fixe for perfectly portioned, quality, seafood delivered right to your door.

Seared Scallops with Tarragon Butter Sauce

(Recipe adapted from Epicurious)

1/2 pounds large sea scallops

3.5 tablespoons unsalted butter, cut into tablespoons, divided

1 tablespoon finely chopped shallot

1/8 cup dry white wine

1/8 cup white-wine vinegar, I used Ponti brand 

1 tablespoon finely chopped tarragon

Pat scallops dry and sprinkle with salt and pepper 

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. Add juices from platter and if necessary boil until liquid is reduced. Reduce heat to low and 1 tablespoon butter, stirring until almost melted, then add remaining tablespoons butter and swirl until incorporated and sauce has a creamy consistency. 

Stir in tarragon and salt to taste; pour sauce over scallops.