Scallops with Tarragon Cream and Wilted Butter Lettuce
Elevate your dinner table with this exquisite recipe for **Scallops with Tarragon Cream and Wilted Butter Lettuce**. Succulent, golden-seared sea scallops serve as the star of this dish, paired with a luxurious tarragon-infused cream sauce that’s simmered with aromatic shallots and a splash of dry white wine. The addition of tender, butter-wilted lettuce provides a delicate, earthy base, while a squeeze of fresh lemon juice balances the richness with a bright finish. Perfect for an elegant meal, this quick yet indulgent recipe comes together in just 30 minutes, making it an ideal choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 12 large Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 0.5 cup Dry white wine
- 0.75 cup Heavy cream
- 2 tablespoons, finely chopped Fresh tarragon leaves
- 8 large leaves Butter lettuce leaves
- 1 tablespoon Lemon juice
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat until shimmering. Add scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until a golden crust forms and the scallops are cooked through. Remove scallops from the pan and set aside on a plate tented with foil.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the chopped shallot and sauté for 2 minutes until softened and translucent.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces by half.
Lower the heat and stir in the heavy cream. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the chopped tarragon to the cream sauce and stir to combine. Season with salt and pepper to taste. Turn off the heat and set the sauce aside.
In a separate skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the butter lettuce leaves and gently toss until just wilted, about 1-2 minutes.
To assemble, place a bed of wilted butter lettuce on each plate. Arrange 3 scallops on top of the lettuce and drizzle generously with the tarragon cream sauce.
Finish with a squeeze of fresh lemon juice over the dish and serve immediately.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 668 mg | 14% | |
*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.
