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.
Total Time
28min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
4
Ingredients
•
1
Tbsp
Canola Oil
or Vegetable Oil
•
12
Large
Scallops
•
4
Tbsp
White Wine
•
1
cup
Heavy Cream
•
1
Tbsp
Chopped
Tarragon
•
1/4
tsp
Sea Salt
•
1/8
tsp
Ground White Pepper
Cooking Instructions
1.
Pat Scallops (12) dry on both sides with a paper towel.
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.
3.
Remove scallops to a plate and cover with foil.
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.
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).
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.
Nutrition Per Serving
CALORIES
283
FAT
23.6 g
PROTEIN
7.4 g
CARBS
6.5 g
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