Best Scallops With Tarragon Butter Recipes

TARRAGON LOVER'S SCALLOPS

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.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

Steps:

• Pat the scallops dry and sprinkle with salt and pepper.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about 1/4 cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
• Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
• Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
• While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

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.

SCALLOPS WITH TARRAGON BUTTER

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.
• Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
• Wipe out the pan.
• Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting.
• Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce.
• Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

Steps:

• Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

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.