Gourmet Garlic Scallops
INGREDIENTS (PER GLASS):
5 T butter, divided
1 1/2 lb sea scallops, rinsed and drained
Sicilian Sea Salt to Taste
Fresh ground pepper
1/2 cup dry white wine
zest of 1 lemon
2 T fresh tarragon, chopped
DIRECTIONS:
Heat 1 T olive oil and 1/2 T 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 2-3 minutes on each side. Remove scallops to a plate and repeat for the other half.
When all of the scallops are cooked, wipe out skillet and return to medium heat. Pour in wine and boil for 1-2 minutes, until reduced to about 2 T. Reduce heat to low and whisk in remaining 4 T butter. Butter should soften to form a smooth sauce. Stir in salt, lemon zest and tarragon.
Pour sauce over scallops and serve on a bed of mashed potatoes.
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