CRISPY SCALLOPS WITH TARRAGON CREAM

Crispy Scallops with Tarragon Cream image

You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1 large egg
2 teaspoons water
2/3 cup Italian-style panko bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.