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.
No Nutritional Information Available