Ingredients
2 tbsp rice bran oil
70 g butter, divided
70 g scallops, roe intact
1 tsp SIDS CRAZY LEMON
½ cup white wine
1 lemon, zested
1 tbsp tarragon, chopped
Directions
Sprinkle scallops with SIDS CRAZY LEMON. In 1 tbsp oil & ½ tbsp of butter, place half the scallops in a large pan without crowding. Cook 2-3 minutes until brown both sides. Remove to a plate. Heat 1 tbsp oil & ½ tbsp butter and cook remaining scallops then remove to a plate. Pour in white wine and boil 1-2 minutes until reduced to about 2 tbsp. Reduce heat to low and whisk in remaining butter to a smooth sauce. Stir in lemon zest and tarragon.
Serve scallops smothered in sauce.
