Best Seafood Tarragon Recipes

POTATO AND SEAFOOD SALAD WITH TARRAGON

Steps:

• Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
• Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
• Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.

TARRAGON-SEAFOOD SALAD

Steps:

• Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
• Gently toss pasta, pea pods and remaining ingredients.
• Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

SEAFOOD EN BRODO WITH TARRAGON PESTO

Steps:

• For brodo:
• Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
• Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
• Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
• For pesto:
• Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
• For assembly:
• Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
• Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
• DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.

SEAFOOD TARRAGON

Steps:

• Toss all ingredients together.
• Chill at least 15 minutes, and enjoy! This dish stays great for up to a week -- if it isn't gobbled up sooner!

LEMONY SEAFOOD RISOTTO WITH TARRAGON

Steps:

• Spray non-stick cooking spray in a large deep skillet (or dutch oven). Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
• Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
• Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.
• Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
• Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
• Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.

SEAFOOD SALAD WITH TARRAGON DRESSING

Steps:

• 1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops. Cover, remove from heat, and let seteep just until shrimp are pink on the outside and opaque but still moist-looking in the center of thickets part; about 3 minutes. Drain and immerse in ice water until cold. Drain again. 2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp each salt and pepper in a food processor. 3. Combine seafood, watercress, capers, and dressing in a large bowl. Gently stir in avocado.