Scallops with Tarragon Cream Sauce

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:

Ingredients

•

1 Tbsp

Canola Oil

or Vegetable Oil

•

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

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

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.

Remove scallops to a plate and cover with foil.

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.

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) .

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