Recipe

Scallops With Tarragon Cream And Wilted Butter Lettuce Recipe

Add Step-by-Step Photos	Andah / All my dishes 2 years ago yummy Prep:30m Cook:30m Servings:2	Andah
	quick and easy yet delicious

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Ingredients

2 tablespoons (1/4 stick) unsalted butter, divided

1/4 cup minced shallots

1/2 cup dry white wine

1/3 cup whipping cream

4 teaspoons chopped fresh tarragon, divided

1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)

8 large sea scallops, patted dry

1 small head of butter lettuce, leaves separated

Directions

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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