Ingredients
- 1 tbsp canola or vegetable oil
- 12 each scallops 15/pound size or larger
- 1/4 cup white wine
- 1 cup heavy cream
- 1 tbsp chopped fresh tarragon
- 1/4 tsp sea salt
- 1/8 tsp white pepper
Servings: appetizers
Instructions
- 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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