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dry on both sides with a paper towel.
Canola Oil (1 Tbsp)
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
White Wine (1/4 cup)
to the pan and whisk to pick up any caramelized bits in the pan (called deglazing). Allow wine to reduce for 2-3 minutes.
Heavy Cream (1 cup)
Tarragon (1 Tbsp)
and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in
Sea Salt (1/4 tsp)
Ground White Pepper (1/8 tsp)
Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately. Also delicious served as a main course over mashed potatoes.
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