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.

       

      Creamy Mustard Dill Sauce

      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
      Creamy Mustard Dill Sauce
      Print Recipe
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
        Creamy Mustard Dill Sauce
        Print Recipe
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

          Brent’s Best Margaritas

          Brent's Best Margaritas
          Print Recipe
            Servings
            6- 61/2 ounce servings
            Servings
            6- 61/2 ounce servings
            Brent's Best Margaritas
            Print Recipe
              Servings
              6- 61/2 ounce servings
              Servings
              6- 61/2 ounce servings
              Ingredients
              Servings: 61/2 ounce servings
              Instructions
              1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
              2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
              3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
              4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
              5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
              6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
              Recipe Notes

              The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

              Tomato Confit


              Tomato Confit
              Print Recipe
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Tomato Confit
                Print Recipe
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 260℉.
                  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
                  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
                  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
                  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
                  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
                  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
                  Recipe Notes

                  -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

                  -Will keep for a solid week in the refrigerator.

                  -Makes approximately 3 cups.

                  Panfried Butter Radishes


                  Panfried Butter Radishes
                  Print Recipe
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    10 minutes
                    Panfried Butter Radishes
                    Print Recipe
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
                      2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.