Pan-Seared Scallops with Tarragon White Wine Sauce
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Our pan-searing method caramelizes fresh scallops, and the same pan is used for the irresistible tarragon white wine sauce.
Servings: 4
Ingredients:
Pan-Seared Scallops with Tarragon White Wine Sauce
| Nutritional Info | |
| Per serving: about | - |
| cal | 182 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | trace |
| chol | 45 mg |
| sodium | 434 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 9% |
| vit C | 2% |
| folate | 3% |
Suggested Recipes
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16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and 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.
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.
Tags:
Source
Canadian Living Magazine: March 2009
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