Tested till perfect Pan-Seared Scallops with Tarragon White Wine Sauce
Pan-Seared Scallops with Tarragon White Wine Sauce
Photography by Matthew Kimura

Pan-Seared Scallops with Tarragon White Wine Sauce

Our pan-searing method caramelizes fresh scallops, and the same pan is used for the irresistible tarragon white wine sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2009

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 182 pro 10g total fat 12g sat. fat 5g
carb 6g fibre 0 chol 45mg sodium 434mg

% RDI:

calcium 4 iron 5 vit A 9 vit C 2
folate 3
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