This gourmet recipe is so simple
that my 11-year-old daughter made it (under supervision).
The rich creamy, Normandy butter that we used was enhanced
nicely by the anise flavour of the tarragon.
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 one lemon
2 tablespoons chopped fresh tarragon
Directions:
Heat 1 tablespoon of oil and 1/2
tablespoon of butter in a large non-stick skillet
over moderate heat.
With 1/2 teaspoon of the salt
and pepper, season the scallops.
Put 1/2 the scallops in the pan
and cook until browned on each side (approximately
2 minutes per side). Remove from heat.
Using the same instructions as
above, cook the second batch of scallops.
Clean your pan and then place
it over moderate heat and add the wine, boiling until
reduced until 2 tablespoons of wine are left.
Reduce your heat to the lowest
setting and whisk in the remaining 4 tablespoons of
butter with the wine.
Add 1/2 tsp of salt, lemon zest
and tarragon.
Pour the sauce over the scallops.
Presentation Tip: Serve over
linguini or tortellini
