Pan-Seared Scallops with Tarragon White Wine Sauce
Pan-Seared Scallops with Tarragon White Wine Sauce
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 182 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 0 |
| chol | 45 mg |
| sodium | 434 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 9 |
| vit C | 2 |
| folate | 3 |
- Portion size: 4
Our pan-searing method caramelizes fresh scallops, and the same pan is used for the irresistible tarragon white wine sauce.
Ingredients
- 16 16medium sea scallopsea scallops, (about 8 oz/250 g)
- 2 tbsp 2tbspcornstarch
- 1 tbsp 1tbspvegetable oil Tarragon White Wine Sauce:
- 1 tbsp 1tbspbutter
- 1 1minced shallotshallots
- 1/4 tsp 1/4tspeach of salt and pepper
- 1/3 cup 1/3cupdry white wine
- 1/4 cup 1/4cup35% cream
- 1 tbsp 1tbspchopped fresh tarragon
- 1 tbsp 1tbspchopped fresh chives
Preparation
Watch us cook this recipe in our Test Kitchen Video: How to pan-sear scallops >>
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high 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.
Return scallops to pan; heat through.
Source : Canadian Living Magazine: March 2009
