Scallops in Tarragon Spiced Leek Butter
From tali81 16 years ago
- 25 minutes to make
- Serves 2
serve this creamy scallop dish with sauteed potatoes and asparagus or over pasta. you can substitute the heavy creamy with half and half if you don't want it to be too rich.
Ingredients
- 1 lb. scallops (fresh or frozen) shopping list
- 4 leeks, sliced thin shopping list
- 1 cup white wine shopping list
- 1 1/2 cups heavy cream shopping list
- 3 1/2 tbsp. butter shopping list
- 5 tbsp. fresh chopped tarragon (or 3-4 tsp. dried) shopping list
- salt and pepper to taste. shopping list
How to make it
- melt the butter in a saucepan over medium high heat.
- add the sliced leeks and sautee for a couple minutes, until the leeks are softened.
- add the wine and stir together.
- when the wine starts bubbling stir in the tarragon.
- incorporate the cream, stirring constantly.
- simmer until the mixture is reduced to about half and the consistency is thicker.
- add the scallops and cook for 5 more minutes or until they turn opaque.
- remove from heat and season with salt and pepper.
People Who Like This Dish 3
- crazeecndn Edmonton, CA
- tali81 Ann Arbor, MI
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