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Nutrition Facts
Serving Size 168 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 520 mg 22%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 14 g
Vitamin A 15% • Iron 4%
Vitamin C 6% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lime-Tarragon Sea Scallops

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Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb sea scallops, dried with paper towels
1/8 Tsp salt
1/8 Tsp black pepper, freshly ground
2 Tbsp all purpose flour
6 Tbsp unsalted butter
1/4 cup(s) Sauvignon Blanc
1 Tsp H-E-B® Garlic Peeled, minced
3 Tbsp lime, juiced
2 Tbsp tarragon, minced
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Instructions

1
Season scallops with salt and pepper and coat both sides in flour; shake off excess.
2
Heat butter in a large skillet over medium-high heat.
3
Cook scallops 2 to 2 1/2 minutes per side until color turns from translucent to opaque (white). Do not overcook.
4
Transfer scallops to a plate and cover to keep warm.
5
Pour white wine into skillet, reduce heat to medium and cook 30 seconds.
6
Add garlic and lime juice.
7
Scrape bottom of skillet to loosen up any browned bits.
8
Stir and simmer 30 seconds and stir in tarragon.
9
Serve scallops with sauce.

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