Salmon Scallops with Tarragon Cream
Elevate your dinner table with these exquisite Salmon Scallops with Tarragon Cream, a gourmet twist on seafood that's surprisingly easy to prepare. This elegant recipe transforms tender rounds of salmon into “scallop” style medallions, seared to golden perfection in a blend of butter and olive oil before being bathed in a luxurious tarragon-infused cream sauce. Enhanced by the subtle sweetness of sautéed shallots and the brightness of fresh tarragon and lemon juice, this dish strikes the perfect balance between richness and freshness. Ready in just 35 minutes, it’s an ideal choice for a special occasion or an indulgent yet fuss-free weeknight meal. Pair it with steamed vegetables or a crisp salad to let the creamy tarragon sauce shine. Perfect for seafood lovers and those seeking an impressive dish with minimal effort, this recipe is a true standout!
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Recipe Information
Ingredients
- 400 grams salmon fillet (skinless, boneless)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot (finely minced)
- 75 milliliters dry white wine
- 200 milliliters heavy cream
- 2 tablespoons fresh tarragon (chopped)
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Cut the salmon fillet into evenly sized rounds approximately 1.5 inches in diameter and 1 inch thick using a small round cutter or a sharp knife. These will resemble scallops. Pat them dry with a paper towel.
Season the salmon pieces on both sides with a pinch of salt and freshly ground black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. When the pan is hot, add the salmon scallops, making sure not to overcrowd the pan. Sear them for 2-3 minutes on each side until golden brown and just cooked through. Remove and set aside on a plate.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Add the minced shallot and sauté for 1-2 minutes until softened and translucent.
Deglaze the pan with the white wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes until the sauce thickens slightly.
Add the chopped tarragon, lemon juice, and a pinch of additional salt and pepper to the sauce. Stir to combine and cook for another minute.
Return the salmon scallops to the pan, spooning the tarragon cream sauce over them. Simmer for 1-2 minutes to gently warm them through.
Serve immediately, garnished with additional fresh tarragon if desired. Pair with steamed vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
