Frozen Range

Raw Scallops

Scallops in a Buttery Wine Sauce


  •  8 Scallops
  • 1 Tablespoon of Olive Oil
  • ½ cup of Dry White Wine
  • 1 1/2 teaspoons chopped fresh tarragon
  • ¼ teaspoon Salt
  • 1 tablespoon Butter
  • Freshly ground black pepper (optional)


1. Defrost scallops thoroughly before cooking.

2. Pat scallops dry with paper towels.

3. Heat oil in a large non-stick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.

4. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.


Nutritional Information

Typical Values for 100 grams serving

Energy 90Kcal

Fats 0.5g

Saturates Trace

Carbohydrates 5g

Sugars Trace

Fibre Trace

Protein 17g

Salt 87mg


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