Imagine transforming your home kitchen into a gourmet French restaurant with just a few simple ingredients and expert techniques. These Pan Seared Sea Scallops with Citrus Tarragon Butter are not just a meal—they're a culinary experience that will transport your taste buds to the coastal regions of France. With a golden-brown crust, delicate interior, and a vibrant citrus-herb sauce, this dish promises to impress even the most discerning food lovers and elevate your cooking skills from amateur to professional in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 12 sea scallops
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh tarragon, chopped
- 1 orange, juiced
- Salt and pepper to taste
Instructions
- Pat the sea scallops completely dry using paper towels. This is crucial for achieving a perfect golden-brown sear. Season both sides of the scallops generously with salt and freshly ground black pepper.
- Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and allow it to heat until it's shimmering but not smoking.
- Carefully place the scallops in the hot pan, ensuring they are not touching each other. This allows them to sear properly without steaming. Cook for approximately 2-3 minutes on the first side until a golden-brown crust forms.
- Gently flip the scallops using tongs and cook for an additional 1-2 minutes on the second side. The scallops should be slightly translucent in the center and have a firm, slightly springy texture.
- Remove the scallops from the pan and set aside on a warm plate. In the same pan, reduce heat to medium and add butter.
- Once the butter is melted, add fresh orange juice and chopped tarragon. Swirl the pan to create a light, fragrant sauce, scraping up any browned bits from the pan.
- Pour the citrus tarragon butter sauce over the seared scallops and serve immediately, garnishing with additional fresh tarragon if desired.
Tips
- • Always start with dry scallops: Moisture is the enemy of a perfect sear. Pat them completely dry with paper towels to ensure a beautiful golden crust. • Use a heavy-bottomed skillet or cast-iron pan for even heat distribution. • Don't overcrowd the pan—give each scallop space to sear, not steam. • Cook scallops for just 2-3 minutes per side to maintain their tender, delicate texture. • Watch the heat: Medium-high is perfect for achieving that restaurant-quality golden crust without burning. • Fresh tarragon makes a huge difference—use it liberally for an authentic French flavor profile. • Serve immediately after cooking to preserve the scallops' perfect texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
