Scallops with Tarragon Cream Sauce

Scallops with Tarragon Cream Sauce

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

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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.

       

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      Tequila Pineapple Punch

      Tequila Pineapple Punch

      by | May 4, 2017 | BEVERAGES | 2 comments

      Celebrate Cinco de Mayo with Tequila Pineapple Punch. A fruity drink made from fresh pineapple and spiked with tequila and white wine. Refreshing and fun to drink because of its fruity nature and because it’s made with all fresh fruits, it’s not too sweet. A great party drink for your Cinco de Mayo celebration or back yard BBQ this summer.

      While many of us celebrate Cinco de Mayo for Mexican heritage and culture with Mexican themed food, drinks and parties, the people of Mexico celebrate for their victory over the French in 1862. So no matter why or how you celebrate, it’s always fun to celebrate with boozy beverages. Tequila Pineapple Punch is super easy to put together and easier yet to pass the pitcher around. Enjoy!

      Recipe source for Tequila Pineapple Punch:  Compelled To Cook

       

      Tequila Pineapple Punch
      Print Recipe
        Servings Prep Time
        6 10 ounce drinks 20 minutes
        Servings Prep Time
        6 10 ounce drinks 20 minutes
        Tequila Pineapple Punch
        Print Recipe
          Servings Prep Time
          6 10 ounce drinks 20 minutes
          Servings Prep Time
          6 10 ounce drinks 20 minutes
          Ingredients
          Servings: 10 ounce drinks
          Instructions
          1. Cut ends off pinapple and trim off rough outer skin without cutting too far into the flesh. Cut pineapple into quarters horizontally. Lay each quarter flat and trim out the woody core. Chop remaining flesh into large 1" chunks.
          2. Add half the pineapple chunks, ginger and half the orange juice to a blender and puree until smooth. Pour into serving pitcher. Repeat with remaining pineapple and orange juice.
          3. To the pineapple puree stir in tequila, white wine, agave nectar and lime juice. Pour 1 cup punch over ice and top with approximately 1/4 cup of sparkling water.