Best Creamy Tarragon Scallops With Spinach Smashed Potatoes Recipes

CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES

Steps:

• Boil until potatoes are tender, about 8 minutes.
• Drain.
• Return to pot.
• Smash potatoes.
• Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
• Season to taste with salt and pepper.
• Set aside and keep warm.
• Steam spinach leaves and keep warm.
• Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
• Dry scallops and sprinkle with salt and pepper.
• Add scallops; sauté until just opaque in center, about 2 minutes per side.
• Transfer to plate; tent with foil.
• Reserve juices in skillet.
• Sauté onions in skillet until softened; add garlic, then wine.
• Deglaze skillet.
• Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
• Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
• Season sauce to taste with salt and pepper.
• To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
• Divide scallops and place on spinach.
• Divide sauce over all.

TARRAGON SCALLOPS

Steps:

• If some scallops are a lot larger than others, you may want to cut the larger ones in half.
• Rinse scallops and pat dry with paper towels.
• In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
• Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
• Sprinkle with paprika and parmesan cheese and serve immediately.

PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE

Steps:

• Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
• In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
• Tarragon White Wine Sauce:.
• In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
• Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
• Return scallops to pan; heat through.

SEARED SCALLOPS WITH TARRAGON CREAM

Steps:

• Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
• Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE

Steps:

• Sauté mushroom in butter about 1 minute.
• Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
• Add cream sauce; bring to simmer and cook 1 minute.
• Arrange well-drained noodles on serving plate and top with creamed scallops.
• Garnish with cheese and parsley.
• Cream Sauce:
• Sauté shallots and garlic in butter until transparent.
• Deglaze pan with vermouth.
• Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
• Add lemon juice and season to taste with salt and pepper.
• Serve over fettuccini.

SCALLOPS FLORENTINE

Steps:

• Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
• Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling and add scallops. Cover and simmer for 2 to 3 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon. Set aside and keep warm.
• In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Add grated Parmesan cheese. Cook and stir for 1 minute longer.
• Return scallops to skillet. Heat for 1 minute.
• Serve with your choice of pasta or rice.

SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE

Steps:

• Place potatoes in large pot.
• Cover with cold water.
• Add 1 teaspoon salt and bring to boil over high heat.
• Boil until potatoes are tender when pierced with skewer, about 8 minutes.
• Drain. Return to pot.
• Using potato masher, mash potatoes.
• Mash in 1/4 cup butter.
• Stir in 2/3 cup milk.
• Season to taste with salt and pepper.
• (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
• Melt 1 tablespoon butter in large skillet over medium-high heat.
• Sprinkle scallops with salt and pepper.
• Add scallops; sauté until just opaque in center, about 2 minutes per side.
• Transfer to plate; tent with foil. Reserve juices in skillet.
• Place wine and shallots in small saucepan.
• Simmer over medium heat until reduced to glaze, about 3 minutes.
• Stir in cream; simmer 1 minute.
• Gradually whisk in remaining 1/4 cup butter.
• Stir in reserved pan juices.
• Stir in 1 1/2 tablespoons tarragon.
• Season tarragon sauce to taste with salt and pepper.
• Stir remaining 1/4 cup tarragon into warm mashed potatoes.
• Divide potatoes among 4 shallow bowls.
• Place scallops atop mashed potatoes.
• Drizzle with tarragon sauce and serve.

SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE

Steps:

• Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.