Scallops with Tarragon Cream Sauce
    Servings Prep Time
    4appetizers 15minutes
    Cook Time
    13-15minutes
    Servings Prep Time
    4appetizers 15minutes
    Cook Time
    13-15minutes
    Ingredients
    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.

     

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