scallops with tarragon cream and wilted butter lettuce
From andah 17 years ago
- 30 minutes to make
- Serves 2
yummy
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter, divided shopping list
- 1/4 cup minced shallots shopping list
- 1/2 cup dry white wine shopping list
- 1/3 cup whipping cream shopping list
- 4 teaspoons chopped fresh tarragon, divided shopping list
- 1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional) shopping list
- 8 large sea scallops, patted dry shopping list
- 1 small head of butter lettuce, leaves separated shopping list
How to make it
- 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.
People Who Like This Dish 5
- choclytcandy Dallas, Dallas
- mamitachula Annapolis, MD
- wolfpackjack Raleigh, NC
- zereh Redmond, WA
- andah Binan, PH
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The Rating
Reviewed by 1 people-
This looks really tasty...I think it would be perfect for a ladies' lunch. Thank you for sharing.
mamitachula
in Annapolis loved it
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" It was excellent "