Scallops with Tarragon Cream Sauce

Scallops with Tarragon Cream Sauce

by | Aug 20, 2019 | APPETIZERS, FISH & SEAFOOD | 0 comments

follow

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.

Seared scallops in a stainless steel pan resting on a metal trivet in preparation for Scallops with Tarragon Cream Sauce

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!

Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.

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.

       

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Spicy Miso Shrimp

      Spicy Miso Shrimp

      by | Jun 10, 2019 | APPETIZERS, FISH & SEAFOOD | 0 comments

      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

      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. 

      Ingredients for Spicy Miso Shrimp on a dark wooden board.
      Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

      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.

      Panfried Spicy Miso Shrimp in a cast iron skillet.
      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

      Want more food that dad will love on Father’s Day?

       

      Catalina Wings

      Crispy Chicken Sliders with Wasabi Slaw

      Bacon Jam Mozza Burger  

       

      Spicy Miso Shrimp stacked high and skewered by a seafood fork.

      Author: Compelled to Cook

      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Ingredients
      Servings: people
      Instructions
      1. 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.
      2. 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.
      3. 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.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chili Tortilla Roll Ups

      Chili Tortilla Roll Ups

      by | Jan 24, 2019 | APPETIZERS, BEEF, SNACKS | 0 comments

      Do you love crispy finger food?

      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. 

      Looking for other finger food snacks?

      Check out these great recipes!

      Catalina Wings

      Buttermilk Ranch Onion Rings

      Jalapeño Rings with Cumin Dip

      Author: Compelled to Cook

      Chili Tortilla Roll Ups
      Print Recipe
        Servings
        20 rolls
        Servings
        20 rolls
        Chili Tortilla Roll Ups
        Print Recipe
          Servings
          20 rolls
          Servings
          20 rolls
          Ingredients
          Servings: rolls
          Instructions
          1. 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.
          2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
          3. 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.
          4. 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.
          5. Continue with remaining shells, chili and cheese until all have been rolled.
          6. 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.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Mini Cornmeal Sausages with Creamy Honey Mustard

          Mini Cornmeal Sausages with Creamy Honey Mustard

          by | Nov 20, 2018 | APPETIZERS, SNACKS | 0 comments

          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!

          Author: Compelled to Cook

          Mini Cornmeal Sausages with Creamy Honey Mustard
          Print Recipe
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Mini Cornmeal Sausages with Creamy Honey Mustard
            Print Recipe
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Ingredients
              Cornmeal Sausages
              Creamy Honey Mustard
              Servings: pieces
              Instructions
              Creamy Honey Mustard
              1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
              Cornmeal Sausages
              1. 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℉.
              2. 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)
              3. 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.
              4. 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.

              Product Favourites

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Tomato Confit

              Tomato Confit

              by | Aug 25, 2018 | APPETIZERS, CONDIMENTS AND SAUCES, GLUTEN FREE, VEGAN | 0 comments

              Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

              Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

              Recipe source for Tomato Confit:  Nigel Slater’s Tomato Confit

              Tomato Confit
              Print Recipe
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Servings Prep Time
                3 cups 45-50 minutes
                Cook Time Passive Time
                3 hours 1 hour
                Tomato Confit
                Print Recipe
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Servings Prep Time
                  3 cups 45-50 minutes
                  Cook Time Passive Time
                  3 hours 1 hour
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 260℉.
                  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
                  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
                  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
                  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
                  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
                  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
                  Recipe Notes

                  -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

                  -Will keep for a solid week in the refrigerator.

                  -Makes approximately 3 cups.