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Recipes
Appetizers
Scallops with Tarragon Cream Sauce

7 INGREDIENTS • 6 STEPS • 28MINS

Scallops with Tarragon Cream Sauce

Recipe
Editor's Choice
Editor's Choice
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.
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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.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

28MINS

Total Time

$2.27

Cost Per Serving

Ingredients

Servings
4
us / metric
Canola Oil
1 Tbsp
Canola Oil
or Vegetable Oil
Scallops
12
Large Scallops
White Wine
4 Tbsp
White Wine
Heavy Cream
1 cup
Heavy Cream
Tarragon
1 Tbsp
Chopped Tarragon
Sea Salt
1/4 tsp
Sea Salt
Ground White Pepper
1/8 tsp
Ground White Pepper

Nutrition Per Serving

VIEW ALL
Calories
283
Fat
23.6 g
Protein
7.4 g
Carbs
6.5 g
Love This Recipe?
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Scallops with Tarragon Cream Sauce
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

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 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 (4 Tbsp) 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.
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.

Tags

Appetizers
Gluten-Free
Lunch
Date Night
Fish & Seafood
Dinner
Shellfish
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