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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Here’s to having plenty of summer days that are too hot to want to cook. Tarragon Chicken Salad is perfect for just such days. No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker.
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Start with cooked chicken, preferably leftovers or even a pre-cooked roaster chicken for convenience. While I’m all for making as much homemade as possible, it’s hard to deny the lure of a plump, juicy roast chicken that’s ready when you need it. Whatever chicken you use, chop it chunky and avoid over mixing it after adding the other ingredients. Overmixing tends to break down the fibres of the chicken a little too much for my liking, so be gentle.
Along with the crisp chopped celery, I also like to add a few of the celery leaves for a bit of freshness. I have left out adding any onions to this chicken salad, however, thinly sliced scallions would be a nice additional touch if desired.
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The tarragon is a wonderful flavour to go with chicken and mustard. You’ll find that the longer it sits in the salad the stronger the flavour will be. It does take a little time for it to meld with everything. By all means use fresh tarragon if you can, using about 3 times the amount of the dry, so in this case, I’d use a tablespoon of fresh. The fresh won’t require the same amount of melding time, simply mix and enjoy!!
Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
Recipe Notes
-The tarragon flavour will become more pronounced the longer the chicken salad sits.
-A precooked roaster chicken that has been chilled works wonderfully.
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So let’s talk chicken, chicken breasts to be exact. Unless they’re bone in, skin on, it’s hard not to overcook them. Everyone’s been there if they’re honest with themselves. Myself included, more than I care to admit. This is why I am a huge fan of making chicken breasts into cutlets. Because by splitting them and pounding thin, a tender cutlet is formed that takes mere minutes to cook, leaving little chance of them turning into sawdust. Tarragon Chicken Cutlets are a fantastic use of such cutlets with a tangy buttery tarragon sauce that just happens to be splendid with mashed potatoes.
Naturally not all chicken dishes can be made using cutlets, but when given the opportunity, it’s the path I will take. Not only because because they’re tender but because they cook quickly, making them great for busy weeknights. Additionally, they can be paired with almost anything. For example, marsala sauce, piccata, creamy mushroom and the list goes on. Tarragon Chicken Cutlets are a classic pairing of tarragon and chicken, adding a splash of Dijon and butter makes for a simple yet drool worthy sauce. So versatile and delicious!
Recipe source for Tarragon Chicken Cutlets: Â Compelled To Cook
In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
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