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.

       

      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.

          Mushroom Gruyere Tart

          A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
          Mushroom Gruyere Tart
          Print Recipe
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
            Mushroom Gruyere Tart
            Print Recipe
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Ingredients
              Servings: appetizer wedges
              Instructions
              1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
              2. If not using bacon, heat olive oil in a large skillet over medium heat.
              3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
              4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
              5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
              6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
              7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
              8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
              Recipe Notes

              The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

              One Pot Turkey Mushroom Pasta

              One Pot Turkey Mushroom Pasta
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                One Pot Turkey Mushroom Pasta
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Instructions
                  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

                  Cranberry Pork Rib Roast


                  Cranberry Pork Rib Roast
                  Print Recipe
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Cranberry Pork Rib Roast
                    Print Recipe
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      Pork Rib Roast
                      1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                      2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                      Cranberry Apple Sauce
                      1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                      2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.