This classic combination of ingredients really cannot be improved upon. We love the hint of anise that they fresh tarragon adds to this dish. If you prefer another herb, such as dill, use a light hand to ensure the sweet brininess of the scallops and toasty browned butter aren’t overshadowed.
6 tablespoons Cabot Unsalted Butter
1 pound dry sea scallops, “foot” removed patted dry
¼ teaspoon coarse kosher salt, plus more to taste
2 tablespoons chopped fresh garlic
½ cup dry white wine
1 teaspoon chopped fresh tarragon
1 cup chopped fresh parsley
Freshly ground pepper, to taste
Prep: 10 mins | Total: 10 mins
ADD butter to a large skillet and set over medium-high heat. Once butter is melted, swirl skillet over the heat and allow the butter solids to barely start to brown, 30 seconds to 1 minute.
AS soon as it is just starting to brown, add scallops in a single layer and sprinkle with salt and garlic. Cook until seared and browning on the bottom, 30 to 90 seconds. Turn each sea scallop individually over.
ADD wine and sprinkle with tarragon, and cover. Cook until the scallops are just barely cooked through, about 90 seconds. Remove from the heat and sprinkle with parsley and pepper. Serve immediately
Recipe and photo courtesy of Katie Webster.