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Lime-Tarragon Sea Scallops



Quick and easy


Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


1  pound  sea scallops

*  salt and ground pepper

2  tablespoons  flour

6  tablespoons  butter (3/4 stick)

1/4  cup  dry white wine

1  teaspoon  minced garlic

3  tablespoons  fresh lime juice

2  tablespoons  minced fresh tarragon (or 2 teaspoons dried tarragon leaves)


Pat scallops dry with a clean paper towel. Season with salt and pepper. Turn in flour to coat both sides; shake off excess.

Heat butter in a large skillet over medium-high heat. Cook scallops 2 to 2 1/2 minutes per side, until color turns from translucent to opaque (white). Do not overcook. Remove scallops to a plate. Cover to keep warm or place in a Low oven.

Pour white wine into skillet; reduce heat to medium and cook 30 seconds. Add garlic and lime juice. Scrape bottom of skillet to loosen up any browned bits. Stir and simmer 30 seconds; season to taste and stir in tarragon. Serve scallops with sauce.
Nutritional Information
No Nutritional Information Available

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