Best Scallops With Tarragon Cream And Wilted Butter Lettuce Recipes

SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE

Scallops with Tarragon Cream and Wilted Butter Lettuce image

Provided by Bon Appétit Test Kitchen

Categories Milk/Cream Leafy Green Herb Appetizer Sauté Quick & Easy Low Cal Scallop Fall Tarragon Lettuce Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup minced shallots
1/2 cup dry white wine
1/3 cup whipping cream
4 teaspoons chopped fresh tarragon, divided
1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)
8 large sea scallops, patted dry
1 small head of butter lettuce, leaves separated

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.

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

Ingredients

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.

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