Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
1. Pat scallops dry with paper towels. Hear 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.
2. 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 desire; serve immediately.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 22 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 56.8mg | 17 % | |
Sodium 276mg | 10 % | |
Potassium 553.3mg | 15 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.3g | ||
Protein 28.6g | 41 % | |
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: 166
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