A tarragon infused cream sauce is one of my favourites. It’s so good on chicken and plump, juicy scallops. Scallops with Tarragon Cream Sauce makes a wonderful appetizer, first course or even an entrée served over mashed potatoes. As with most seafood, the scallops cook in minutes for a quick dish that’s simple to prepare but looks and tastes much more elaborate. Your guests will be impressed.
The key to this dish is to make sure the scallops get a good sear. The sear not only adds depth of flavour but helps to seal in the juices from the scallops. This is achieved by making sure the scallops are dry by patting with a paper towel and also by using a hot pan with hot oil. The other very important thing is not to overcook the scallops. Overcooked scallops are tough and rubbery and it takes no time at all to go from perfectly cooked to overdone. So have all your ingredients and equipment ready before you start and be focused on the dish while cooking to ensure they are not only seared properly but cooked for only a couple of minutes per side. In other words, there’s no room for a bathroom break once those scallops hit the pan.
But don’t be put off by a smidge of fussiness, this dish is very simple and uses the basic technique of deglazing the pan after removing the scallops, adding heavy cream and tarragon and reducing to create a gloriously silky sauce that will have you wanting to lick your plate. Enjoy!
Pat scallops dry on both sides with a paper towel.
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.
Remove scallops to a plate and cover with foil.
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.
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.
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.
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Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him.
What is miso?
In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.
Here is a great post from The Spruce Eats on miso and some of its great uses.
Want more food that dad will love on Father’s Day?
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.
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.
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.
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It takes a lot of energy to cheer on your favourite team! Be sure to have plenty of snacks on hand for your hungry Super Bowl fans. Here are some of my favourite Super Bowl Snacks!
I do!Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.
These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior. Once assembled they also freeze well and will keep in a sealed container for up to a month. They’re also a great way to use up leftover chili that you might have. I have included a thick chili to use for these rolls, but any hearty chili can be used.
Served with the little extras like guacamole, sour cream and salsa makes them a game day hit.
In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
Continue with remaining shells, chili and cheese until all have been rolled.
Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.
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Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.They’re fun and easy to make, and crazy good to eat.
Let me start by saying, these aren’t your typical mini corn dog.They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.The cocktail sausages that I used were a double smoked and triple cheese flavour.Both amazing wrapped up in a cornmeal batter.I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer.
The creamy honey mustard sauce has a subtle tang and a hint of sweetness.So good, crispy and warm right out of the hot oil and dunked in sauce.No special equipment needed either, just a pot and a thermometer.I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.Enjoy!
Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes
-use a deep fryer if desired.
-I found cocktail sausages at Costco.
-pour batter into a large, tall glass to aid in dipping the sausages if desired. Because they're only 2" long, using a bowl will work fine.
-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.
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