Seafood Tarragon
Delight your taste buds with this sophisticated Seafood Tarragon recipe—a luxurious medley of shrimp, scallops, and tender white fish bathed in a creamy tarragon-infused sauce. Perfect for seafood lovers, this dish combines the briny sweetness of fresh seafood with the aromatic elegance of tarragon, enriched by a splash of dry white wine and a velvety cream base. A quick 15-minute prep and 25-minute cook time ensure you can create this restaurant-quality entrée without hassle. Serve it over fluffy rice, al dente pasta, or alongside crusty bread to savor every drop of the rich sauce. Garnished with fresh parsley and extra tarragon, this recipe is a celebration of flavor and texture, making it an ideal centerpiece for your next dinner party or indulgent weeknight meal.
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Recipe Information
Ingredients
- 400 grams shrimp (peeled and deveined)
- 200 grams scallops
- 300 grams white fish fillets (e.g., cod or halibut, cut into chunks)
- 125 milliliters dry white wine
- 250 milliliters vegetable stock
- 150 milliliters heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium shallots (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons fresh tarragon (chopped, plus extra for garnish)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the shallots and garlic, cooking until soft and fragrant, about 3 minutes.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Stir in the vegetable stock, bring the mixture to a gentle simmer, and cook for 5 minutes.
Add the tarragon and heavy cream, stirring well to combine. Continue to simmer for another 2 minutes.
Season the shrimp, scallops, and chunks of white fish with salt and black pepper.
In a separate skillet, heat the remaining tablespoon of butter over medium heat. Add the seafood and cook until the shrimp turn pink, the scallops are golden on the outside, and the fish is opaque throughout, about 3-5 minutes total.
Gently transfer the cooked seafood into the tarragon cream sauce, stirring to coat evenly. Simmer for 2 minutes to allow the flavors to meld.
Stir in the lemon juice and adjust the seasoning to taste, adding more salt or pepper if needed.
Remove from heat and let the dish rest for 2-3 minutes. Garnish with fresh parsley and extra tarragon.
Serve warm over rice, pasta, or with crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 33.0 mcg | 165% | |
| Calcium | 392 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3367 mg | 72% | |
*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.
