How to make it

  • In a medium saucepan, combine white wine, tarragon vinegar, shallots and Tarragon. Cook until liquid is almost evaporated, aproximately 1 T. left.
  • Stir in heavy cream and let boil down until reduced by half. Add worceshire and add Romano and Havarti Dill and stir until melted. Stir in butter 1 T. at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  • Preheat oven on broiler setting.
  • Brush scallops with olive oil and sprinkle with salt & pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges.
  • Place 4 scallops over cooked pasta and spoon sauce over the top. Serve with a sprig of fresh tarragon stuck on top.
  • I also like to cook some fresh asparagus and place it around the edge of the plate.

Reviews & Comments 4

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  • barb69 8 years ago
    Amazing dish! Fantastic sauce! I love Scallops but I used Shrimp ... it was perfect! I will use scallops next time. I'd like to know what I could substitute to make this less fattening but it was nothing less than 110% excellent! My family insisted that I make this again. I was told, by my family, "you will be making this again!" and that is just fine with me!!! :)
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    " It was excellent "
    sherpajohn ate it and said...
    Excellent dish! I did it a bit differently - did not add much cheese, and used some Parmesan and a Sicilian sheep's milk cheese with truffles. Turned out wonderfully though. Will make it again for sure!
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    " It was excellent "
    canzi ate it and said...
    I made this last night. It was so good. It's a keeper for sure! It kinda reminds me of my recipe for creamy pesto. Thank you!
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    " It was excellent "
    notyourmomma ate it and said...
    This sauce is absolutely awesome. I love the flavor of shallot and tarragon. What a great pairing with the scallops. Teriffic dish.
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