Tarragon Brown Butter Scallops

Scallops.  Need I say more?  These are a quick and delicious addition to a meal, or make a few more and serve as the entree.  You can try different herbs with the butter, this time I tried the tarragon, really delicious.  The method gives the scallops a crisp crust and a soft and buttery inside.  Enjoy!

4 large sea scallops

2 tablespoons butter, softened

1 teaspoon dried tarragon

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and Pepper

In a small dish mix together the softened butter with the tarragon.

In a small saute pan add in the 2 tablespoons of olive oil.  Place over medium high heat.

Dry off the scallops with paper towels.  Drying them ensures they brown properly. Season with salt and pepper.

Add them into the hot oil. Let cook for 3 minutes without moving them.

Turn them over.  Add in the  tarragon butter.  It will foam up- but it will settle down.  Turn heat down a tad to medium.

Cook scallops for 4 minutes.  Occasionally spooning the pan sauce over the top of the cooking scallops.

Remove pan from heat.  Add in lemon juice.

Plate the scallops.  Give the pan juices a stir,  then pour over the scallops.

Enjoy!

This recipe was adapted from Bon Appetit!