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.

       

      Pistachio Crusted Scallops on Brown Butter Mashed

      Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
      Pistachio Crusted Scallops on Brown Butter Mashed
      Print Recipe
      Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
        Servings Prep Time
        4 people 15 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        4 people 15 minutes
        Cook Time
        30 minutes
        Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
        Pistachio Crusted Scallops on Brown Butter Mashed
        Print Recipe
        Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
          Servings Prep Time
          4 people 15 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          4 people 15 minutes
          Cook Time
          30 minutes
          Ingredients
          Brown Butter Mashed Potatoes
          Pistachio Crusted Scallops
          Servings: people
          Instructions
          Brown Butter Mashed Potatoes
          1. In a small sauce pan over medium heat melt butter until foamy. Continue to heat until milk solids start to brown, swirling or stirring often. Once they start to brown remove from heat as they will continue to brown slightly off the heat. Set aside.
          2. In a large pot cook potatoes in salted water until fork tender, approximately 20-25 minutes depending on size. Drain well and return to low heat to dry slightly. Mashed until smooth. Add 4 Tbsp of brown butter, sour cream, milk, salt and pepper and mash until well combined and smooth. Keep warm over low heat.
          Pistachio Crusted Scallops
          1. While potatoes are cooking prepare the coating by combining pistachios, bread crumbs, salt, and pepper in a mini food processor or grinder. Pulse until small crumbs form and transfer to shallow dish. Set aside. Whisk egg with 1 Tbsp of water, set aside.
          2. Preheat a medium size non stick sauté pan over medium low heat, add oil. Dunk one flat side of scallop into egg wash and then into pistachio bread crumb mixture, pressing lightly to adhere coating. Place coating side down in pan, repeat with remaining scallops. Cook for 3 minutes, adjusting heat to attain a golden brown colour on coating. Using a flat spatula turn scallops and continue to cook for an additional 2-3 minutes or until an internal temperature of 160℉ is reached.
          3. Place a bed of brown butter mashed onto plate and top with 3-4 scallops, drizzle with brown butter and serve immediately.