Scallops With Tarragon Cream And Wilted Butter Lettuce Recipes
CRISPY SCALLOPS WITH TARRAGON CREAM
You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.
Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
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
SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Leafy Green Herb Appetizer Sauté Quick & Easy Low Cal Scallop Fall Tarragon Lettuce Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- 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.
TARRAGON SCALLOPS
This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If some scallops are a lot larger than others, you may want to cut the larger ones in half.
- Rinse scallops and pat dry with paper towels.
- In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
- Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
- Sprinkle with paprika and parmesan cheese and serve immediately.
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.
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SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE ...
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- 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.
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- 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 the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
- Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
SCALLOPS WITH TARRAGON CREAM SAUCE RECIPE | SIDECHEF
From sidechef.com
Reviews 1Servings 4Cuisine AmericanTotal Time 28 mins
- 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.
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Cuisine AmericanTotal Time 14 minsCategory Main CourseCalories 161 per serving
- Remove the small muscle on the side of the scallop if they have one. Pat scallops dry with a paper towel. You want them to be VERY dry so they can sear properly.
- Heat a large skillet or cast iron skillet to a medium-high heat. Add 2 tablespoons of butter. Let the butter melt and once it starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty, it should take about 3 minutes.
- Season the scallops with salt (generously) and a little bit of pepper on one side. Reduce the heat on the stove to medium and add the scallops, seasoned-side down in the skillet. Do not overcrowd the pan. If needed, work in two batches, browing one tablespoons of butter at a time with half of the scallops. They need plenty of room, otherwise, they will steam and won't sear.
- Let the scallops sear for 2-3 minutes until golden brown and crispy on the bottom. Season the unseasoned side with salt and pepper. Once they are ready they should easily release from the pan with a spatula or tons. Flip the scallops over and repeat on the other side. They should need about 1-2 minutes on the other side.
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