SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
Make and share this Scallops With Mashed Potatoes and Tarragon Sauce recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in large pot.
- Cover with cold water.
- Add 1 teaspoon salt and bring to boil over high heat.
- Boil until potatoes are tender when pierced with skewer, about 8 minutes.
- Drain. Return to pot.
- Using potato masher, mash potatoes.
- Mash in 1/4 cup butter.
- Stir in 2/3 cup milk.
- Season to taste with salt and pepper.
- (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- Melt 1 tablespoon butter in large skillet over medium-high heat.
- Sprinkle scallops with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil. Reserve juices in skillet.
- Place wine and shallots in small saucepan.
- Simmer over medium heat until reduced to glaze, about 3 minutes.
- Stir in cream; simmer 1 minute.
- Gradually whisk in remaining 1/4 cup butter.
- Stir in reserved pan juices.
- Stir in 1 1/2 tablespoons tarragon.
- Season tarragon sauce to taste with salt and pepper.
- Stir remaining 1/4 cup tarragon into warm mashed potatoes.
- Divide potatoes among 4 shallow bowls.
- Place scallops atop mashed potatoes.
- Drizzle with tarragon sauce and serve.
Nutrition Facts : Calories 552.3, Fat 31, SaturatedFat 19.1, Cholesterol 97.8, Sodium 870.9, Carbohydrate 52.9, Fiber 4.5, Sugar 4.3, Protein 14.9
SEARED JUMBO SCALLOPS WITH UNI SAUCE, YUKON POTATOES, ONION JAM AND PARSLEY OIL
Steps:
- For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.;
- For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
- In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
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
CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES
Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)
Provided by Caroline Cooks
Categories Savory
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil until potatoes are tender, about 8 minutes.
- Drain.
- Return to pot.
- Smash potatoes.
- Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
- Season to taste with salt and pepper.
- Set aside and keep warm.
- Steam spinach leaves and keep warm.
- Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
- Dry scallops and sprinkle with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil.
- Reserve juices in skillet.
- Sauté onions in skillet until softened; add garlic, then wine.
- Deglaze skillet.
- Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
- Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
- Season sauce to taste with salt and pepper.
- To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
- Divide scallops and place on spinach.
- Divide sauce over all.
SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
Tarragon adds its distinctive anise-like flavor to this terrific main course.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- 2. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
- 3. Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
- 4. Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.
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 "scallops with mashed potatoes and tarragon sauce recipes"
SCALLOPS WITH TARRAGON CREAM SAUCE RECIPE | SIDECHEF
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.
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPE
From recipeofhealth.com
FOR BEAUTIFULLY BREADED SCALLOPS, POTATO FLAKES ARE THE WAY TO GO
From tastingtable.com
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE- WIKIFOODHUB
From wikifoodhub.com
PAN-SEARED SCALLOPS & LEMON BUTTER SAUCE RECIPE | HELLOFRESH
From hellofresh.com
SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE RECIPE
From recipeofhealth.com
SEARED SCALLOPS WITH GARLIC MASHED POTATOES - DASH OF …
From dashofherbs.com
OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
41 CHRISTMAS EVE DINNER FROM COZY TO EXTRAVAGANT | BON APPéTIT
From bonappetit.com
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
From foodandwine.com
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPE
From familyoven.com
EASY SEARED SCALLOPS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RECIPE: SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
From cooktime24.com
BEST SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE RECIPES
From alicerecipes.com
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPE
From cookingindex.com
15 SAVORY SCALLOP RECIPES EVEN A BEGINNER COOK CAN MASTER
From bhg.com
BEST SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPES
From alicerecipes.com
PECONIC BAY SCALLOPS IN PERNOD CREAM SAUCE WITH TARRAGON …
From thedailymeal.com
You'll also love