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Pan-Seared Scallops with Orange Tarragon Sauce Recipe

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4.2 from 4 reviews

This Pan-Seared Scallops with Orange Tarragon Sauce recipe features succulent sea scallops seared to perfection and coated in a bright, aromatic sauce made from dry vermouth, fresh orange juice, and fragrant tarragon. The dish balances savory seafood flavors with citrusy sweetness for an elegant and flavorful main course.

Ingredients

Scallops

  • 1 pound sea scallops (about 10), muscle removed
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Sauce

  • ½ cup dry vermouth or dry white wine
  • ½ cup orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons chopped fresh tarragon

Instructions

  1. Heat the pan and season scallops: Warm a large 10- to 12-inch skillet over medium-high heat. Pat the sea scallops dry and season them well with salt and freshly ground black pepper on both sides.
  2. Sear the scallops: Add olive oil and butter to the hot skillet and swirl to combine. Place the scallops in the pan and cook for 2 minutes on each side until they develop a golden crust but remain tender inside. Remove scallops from the skillet and set aside on a plate. Drain excess oil from the pan.
  3. Make the sauce reduction: Pour dry vermouth (or dry white wine) and orange juice into the skillet. Bring to a gentle simmer and let it reduce by half, becoming syrupy, which takes about 4 to 6 minutes.
  4. Add flavorings: Stir in the orange zest and chopped fresh tarragon into the reduced sauce, swirling the pan to incorporate the flavors evenly.
  5. Reheat scallops and finish: Return the scallops to the skillet, gently warming and coating them with the orange tarragon sauce for about 1 minute. Taste and adjust seasoning with additional freshly ground black pepper and orange zest as desired.

Notes

  • Be careful not to overcook scallops; they should be opaque but tender inside.
  • Removing the side muscle from scallops before cooking improves texture.
  • Dry vermouth can be substituted with dry white wine if preferred.
  • Fresh tarragon provides the best flavor, but dried tarragon can be used in a pinch (use about 1 teaspoon dried).
  • Serve immediately for best flavor and texture.

Find it online: https://marthatasty.com/pan-seared-scallops-with-orange-tarragon-sauce-recipe/