Tarragon Scallops
Transform your dinner table into a gourmet experience with this elegant Tarragon Scallops recipe, where tender, golden-seared sea scallops meet a velvety tarragon cream sauce. Featuring a delectable blend of butter, olive oil, and a hint of dry white wine, this dish offers a sophisticated depth of flavor that’s perfectly balanced by the brightness of fresh lemon juice and aromatic tarragon. Ready in just 25 minutes, it’s a quick yet impressive recipe perfect for special occasions or a luxurious weeknight meal. Serve these succulent scallops with crusty bread or a crisp salad to soak up every drop of the luscious sauce, and let the fresh tarragon garnish add a vibrant finish to this seafood masterpiece.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 0.25 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 sprigs fresh tarragon sprigs (for garnish)
Instructions
Pat the scallops dry using paper towels to remove excess moisture. Season both sides with salt and black pepper.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
Once the butter is melted and the skillet is hot, add the scallops in a single layer, ensuring they are not crowded. Sear for 2-3 minutes on each side, until golden brown and opaque in the center. Remove scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallot and garlic. Sauté until fragrant and softened, about 1-2 minutes.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the wine simmer for 1-2 minutes to reduce slightly.
Stir in the heavy cream, chopped tarragon, and lemon juice. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Return the scallops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm through.
Remove from heat and garnish with fresh tarragon sprigs. Serve immediately with your choice of side, such as a light salad, crusty bread, or steamed vegetables.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1500 mg | 32% | |
*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.
