Seared scallops in a light tarragon butter sauce served with seasoned rice and roasted asparagus on a matte, handmade ceramic plate, set on a rustic wooden table in warm natural light

Weathervane scallops are known for their clean, sweet flavor and naturally tender texture, and this recipe lets that shine. A quick sear builds a light golden crust, while a simple white wine and butter sauce with fresh tarragon brings just enough depth without taking anything away.

It’s a more refined, elegant way to prepare scallops—simple in structure, but with a balance of flavor that feels right at home for a special dinner.

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    25 minutes

  • Servings:

    3-4

  • Ingredients:

    • 1–1.5 lbs weathervane scallops
    • 1 Tb avocado oil
    • 4 Tb butter, divided
    • 1/2 cup dry white wine
    • 1 lemon, zested
    • 2 Tb fresh tarragon, chopped
    • Salt and pepper, to taste

  • Instructions:

    1. Sear the scallops: Heat avocado oil and 2 Tb butter in a large skillet over medium-high heat. Pat scallops dry and season lightly with salt and pepper.
      Working in batches if needed, sear for 1–2 minutes per side until lightly golden. Remove and set aside.
    2. Deglaze the pan: Reduce heat slightly and add white wine to the pan, scraping up any browned bits. Let it simmer and reduce slightly for a few minutes.
    3. Build the sauce: Lower heat to low and add remaining 2 Tb butter, lemon zest, and tarragon. Stir gently until the butter melts and emulsifies into the wine, creating a smooth, lightly glossy sauce. Season to taste.
    4. Finish and serve: Return scallops to the pan briefly to warm through, or plate them and spoon the sauce over the top. Serve immediately.

    Serving Ideas
    Serve with rice and simple vegetables like asparagus to let the scallops and sauce stay the focus.

    Optional Finish
    A light squeeze of fresh lemon just before serving can add a touch of brightness, if desired.

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