Sea Scallops with Parsley, Mint, Tarragon and White Wine
Serves 4-6
Ingredients
- 1 pound sea scallops
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/4 cup chicken stock
- 2 tablespoons dry white wine
- 1 tablespoon fresh flat-leaf parsley , chopped
- 1 tablespoon fresh mint leaves , chopped
- 1 tablespoon fresh tarragon leaves , chopped, plus additional leaves for serving
- Juice of 1 lemon
Instructions
- In a medium pot, add the chicken stock and white wine and bring to a light boil over medium-high heat. Lower the heat to medium-low and add 1 tablespoon butter, the parsley, mint, tarragon, and lemon and cook for 2-3 minutes. Remove from the heat and set aside.
- Pat the scallops dry and season with salt and pepper. In a large pan, heat the olive oil and 1 tablespoons butter over medium-high heat. Add the scallops, working in batches if you need to, and cook on each side, about 4 minutes.
- Put the scallops on individual plates and spoon the sauce over the top. Garnish with the additional tarragon.
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