Shelly's Recipe

SCALLOPS IN BUTTERY WINE SAUCE

Category: Fish and Seafood

1 1/2 lbs large sea scallops
1 tbsp olive oil
1/2 cup dry white wine
1 1/2 tsp chopped fresh tarragon
1/4 tsp salt
1 tbsp butter
Freshly ground black pepper (optional)

Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.

Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately. Serves 4