Best Creamy Tarragon Scallops With Spinach Smashed Potatoes Recipes

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CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES



Creamy Tarragon Scallops With Spinach & Smashed Potatoes image

Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)

Provided by Caroline Cooks

Categories     Savory

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 large potato, peeled, cut into 1 inch pieces
salt and pepper, to taste
3 -4 tablespoons unsalted butter, divided
3/4-1 cup half-and-half, divided
10 -12 sea scallops
10 -12 whole baby spinach leaves, stems removed
1 teaspoon garlic, minced
1/8 cup dry white wine
3 tablespoons yellow onions, chopped finely
1/4 cup half-and-half
1 1/2 teaspoons dried tarragon or 1 1/2 teaspoons fresh tarragon, if you have it

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



Tarragon Scallops image

This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.

Provided by Parsley

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs dry sea scallops (the larger type WITHOUT water added)
1 garlic clove, minced
4 tablespoons unsalted butter
1/2-3/4 teaspoon crushed dried tarragon (use twice as much chopped fresh tarragon)
1/8 teaspoon paprika
1 -2 tablespoon shredded parmesan cheese

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.

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

SCALLOPS FLORENTINE



Scallops Florentine image

Make and share this Scallops Florentine recipe from Food.com.

Provided by Asha1126

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fresh scallops or 1/2 lb frozen scallops
1 (10 ounce) package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
black pepper
1 garlic clove, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated parmesan cheese

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.

SEARED SCALLOPS WITH TARRAGON CREAM



Seared Scallops with Tarragon Cream image

Categories     Sauté     Scallop     Spring     Tarragon     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/4 pounds (about 20) large sea scallops
1 teaspoon vegetable oil
1 1/2 teaspoon butter
1 tablespoon all purpose flour
1 cup low-fat (1%) milk
2 tablespoons chopped fresh tarragon

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 WITH MASHED POTATOES AND TARRAGON SAUCE



Scallops With Mashed Potatoes and Tarragon Sauce image

Make and share this Scallops With Mashed Potatoes and Tarragon Sauce recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes, peeled, cut into 1-inch pieces
1 teaspoon salt
1/2 cup butter (1 stick)
1 tablespoon butter, room temperature
2/3 cup whole milk (or more)
12 sea scallops, side muscles trimmed
1/3 cup dry white wine
2 tablespoons shallots, chopped
2 tablespoons whipping cream
1 1/2 teaspoons fresh tarragon, chopped
1/4 cup fresh tarragon, chopped

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.

Nutrition Facts : Calories 552.3, Fat 31, SaturatedFat 19.1, Cholesterol 97.8, Sodium 870.9, Carbohydrate 52.9, Fiber 4.5, Sugar 4.3, Protein 14.9

PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE



Pan-Seared Scallops With Tarragon White Wine Sauce image

This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.

Provided by heather in Ont

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

16 medium sea scallops (approx 8 oz.)
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon butter
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/3 cup dry white wine
1/4 cup whipping cream, 35%
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped

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.

Nutrition Facts : Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8

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