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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. season scallops with salt and pepper. place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. remove scallops to a plate. heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. remove to plate. wipe out skillet, and return skillet to medium heat. pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. stir in salt, lemon zest, and tarragon. pour sauce over scallops.