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RECIPE
7 INGREDIENTS6 STEPS28MIN

Scallops with Tarragon Cream Sauce

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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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.

28MIN

Total Cooking Time

7

Ingredients
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
Ingredients
US / METRIC
Servings:
4
Serves 4
1 Tbsp
Canola Oil
Vegetable Oil
12
Large Scallops
1/4 cup
White Wine
1 cup
Heavy Cream
1 Tbsp
Chopped Tarragon
1/4 tsp
1/8 tsp
Ground White Pepper
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Directions

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Step 1
Pat Scallops (12) dry on both sides with a paper towel.
Step 2
Heat Canola Oil (1 tablespoon) 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 tablespoon) 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 teaspoon) and Ground White Pepper (1/8 teaspoon).
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.

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