Scallops with Tarragon Cream Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Canola Oil

or Vegetable Oil

12

Large Scallops

1/4 cup

White Wine

1 cup

Heavy Cream

1 Tbsp

Chopped Tarragon

1/4 tsp

Sea Salt

1/8 tsp

Ground White Pepper

Cooking Instructions

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Step 1

Pat Scallops (12) dry on both sides with a paper towel.

Step 2

Heat 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.

Step 3

Remove scallops to a plate and cover with foil.

Step 4

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.

Step 5

Whisk in Heavy Cream (1 cup) and 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) and Ground White Pepper (1/8 tsp) .

Step 6

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.