Scallops with Tarragon Cream Sauce


Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
Scallops with Tarragon Cream Sauce
Print Recipe
    Servings Prep Time
    4 appetizers 15 minutes
    Cook Time
    13-15 minutes
    Servings Prep Time
    4 appetizers 15 minutes
    Cook Time
    13-15 minutes
    Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
    Scallops with Tarragon Cream Sauce
    Print Recipe
      Servings Prep Time
      4 appetizers 15 minutes
      Cook Time
      13-15 minutes
      Servings Prep Time
      4 appetizers 15 minutes
      Cook Time
      13-15 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Pat scallops dry on both sides with a paper towel.
      2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
      3. Remove scallops to a plate and cover with foil.
      4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
      5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
      6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
      Recipe Notes

      -makes about 3/4 cup of sauce.

      -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

      -also delicious served as a main course over mashed potatoes.

      -makes 4 appetizer servings or 3 main-course servings.

      -using fresh tarragon is a must for this recipe.

       

      Spicy Miso Shrimp

      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
      2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
      3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
      Recipe Notes

      If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

      Skillet Chicken and Orzo

      A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
      Skillet Chicken and Orzo
      Print Recipe
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
        Skillet Chicken and Orzo
        Print Recipe
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350℉
          2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
          3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
          4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
          5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
          Recipe Notes

          I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

          Breaded Pesto Chicken Cutlets

          Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
          Breaded Pesto Chicken Cutlets
          Print Recipe
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            8 cutlets 35 minutes
            Cook Time
            12-15 minutes
            Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
            Breaded Pesto Chicken Cutlets
            Print Recipe
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              8 cutlets 35 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: cutlets
              Instructions
              1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
              2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
              3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
              4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
              5. Dredge chicken cutlets with flour, shaking off excess.
              6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
              7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
              8. Turn oven to broil, with rack 8-10" from heat.
              9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
              Recipe Notes

              -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

              -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

              Red Curry Coconut Shrimp

              Red Curry Coconut Shrimp
              Print Recipe
                Servings
                3-4 people
                Servings
                3-4 people
                Red Curry Coconut Shrimp
                Print Recipe
                  Servings
                  3-4 people
                  Servings
                  3-4 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
                  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
                  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
                  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
                  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.