TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
- Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
- Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
- While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.
PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE
This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.
Provided by heather in Ont
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
- In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
- Tarragon White Wine Sauce:.
- In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
- Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
- Return scallops to pan; heat through.
Nutrition Facts : Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8
SEARED SCALLOPS WITH TARRAGON CREAM
Steps:
- Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
- Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.
More about "crispy scallops with tarragon cream recipes"
SCALLOPS WITH TARRAGON CREAM AND WILTED …
Web Oct 12, 2008 Step 2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; …
From bonappetit.com
From bonappetit.com
- Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
CREAMY TUSCAN SCALLOPS - CAFE DELITES
Web Dec 4, 2019 Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while …
From cafedelites.com
From cafedelites.com
SEA SCALLOPS WITH TARRAGON CREAM - TASTY …
Web Add garlic and onion to the pan used for the scallops and sauté until softened and golden brown from the butter, but not crispy. Stir in tarragon. Add cognac to deglaze the pan and cook just enough to …
From tastykitchen.com
From tastykitchen.com
LOW CARB SCALLOPS WITH TARRAGON BUTTER - RECIPE
Web Jun 1, 2020 Add the first batch of scallops to the pan. Sear for about 1.5–2 minutes per side, or until golden crusts form on each side. Continue with the remaining batches, searing until golden, and …
From dietdoctor.com
From dietdoctor.com
HOW TO MAKE CRISPY SCALLOPS WITHOUT …
Web Feb 13, 2019 This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy. (Bonus: using a mixture of cornmeal and cornstarch means …
From epicurious.com
From epicurious.com
BROWN BUTTER SCALLOPS WITH TARRAGON (5 INGREDIENTS!)
Web Jul 24, 2020 After the scallops sear for 1 minute on the other side, add the lemon juice, tarragon and remaining butter. Shake the pan to combine the ingredients. Use a spoon to baste the scallops in the …
From cookingforkeeps.com
From cookingforkeeps.com
SCALLOPS WITH TARRAGON CREAM SAUCE RECIPE | SIDECHEF
Web Jul 12, 2021 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 sidechef.com
Cuisine AmericanTotal Time 28 minsServings 4Calories 71 per serving
From sidechef.com
Cuisine AmericanTotal Time 28 minsServings 4Calories 71 per serving
- 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.
- 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.
CRISPY SCALLOPS WITH TARRAGON CREAM RECIPE: HOW TO MAKE IT
Web Jan 1, 2018 2 tablespoons butter 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup heavy whipping cream 2 tablespoons minced fresh tarragon …
From stage.tasteofhome.com
Servings 4Total Time 25 minsCategory DinnerCalories 503 per serving
From stage.tasteofhome.com
Servings 4Total Time 25 minsCategory DinnerCalories 503 per serving
CREAMY GARLIC SCALLOPS - CAFE DELITES
Web Dec 15, 2020 Remove from skillet and transfer to a plate. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic …
From cafedelites.com
From cafedelites.com
SEARED SCALLOPS WITH SPRING ONION AND TARRAGON CREAM
Web Apr 13, 2010 Trim the spring onions, separating the green tops from the small bulbs. Dice the bulbs and roughly chop the greens. Melt the butter in a saucepan over medium …
From food52.com
From food52.com
CRISPY SCALLOPS WITH TARRAGON CREAM - BLOGS & FORUMS
Web Mar 16, 2015 Crispy Scallops with Tarragon Cream Time 25 minutes Serves 4 1 egg 2 t. water 2/3 cup Italian style panko (Japanese) bread crumbs 1/3 cup mashed potato flakes …
From community.qvc.com
From community.qvc.com
PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE
Web Mar 9, 2009 In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet. …
From canadianliving.com
From canadianliving.com
PAN SEARED SCALLOPS WITH LEEK AND TARRAGON CREME - FOOD …
Web Apr 17, 2007 Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper. Step 5. Lightly …
From foodnetwork.ca
From foodnetwork.ca
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
Web Dec 2, 2015 Directions. In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of …
From foodandwine.com
From foodandwine.com
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPES
Web Scallops With Mashed Potatoes and Tarragon Sauce . 5 days ago food.com Show details . Place potatoes in large pot.Cover with cold water.Add 1 teaspoon salt and bring to boil …
From newdavos.jodymaroni.com
From newdavos.jodymaroni.com
HEALTHY SCALLOP RECIPES | EATINGWELL
Web Tarragon Scallops on Asparagus Spears 1 In this 15-minute recipe, crisp and tender asparagus spears serve as a vibrant base for lemon- and tarragon-flavored sea …
From eatingwell.com
From eatingwell.com
SCALLOPS IN CHAMPAGNE SAUCE RECIPE | MYRECIPES
Web Step 1 Heat oil in a large nonstick skillet over medium-high heat. Pat scallops dry with a paper towel. Add scallops to pan; cook 3 minutes on each side or until done. Remove …
From myrecipes.com
From myrecipes.com
12 QUICK RECIPES WITH SCALLOPS - FOOD & WINE
Web Jan 13, 2023 Chef Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime juice, soy sauce, and crushed red pepper before quickly grilling them for …
From foodandwine.com
From foodandwine.com
You'll also love