Try this Pan-Seared Scallops with Tarragon White Wine Sauce recipe, or contribute your own.
Suggest a better descriptionPull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
TARRAGON WHITE WINE SAUCE: In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until redeuced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1287 | ||
Calories from Fat: 749 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.2g | 111 % | |
Saturated Fat 49.4g | 247 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 222.3mg | 8 % | |
Potassium 973.9mg | 26 % | |
Total Carbohydrate 160.8g | 47 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 145.9g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1287
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