Pan-Seared Scallops with Tarragon White Wine Sauce

Pan-Seared Scallops with Tarragon White Wine Sauce Image by: Pan-Seared Scallops with Tarragon White Wine Sauce Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 16 sea scallops (about 8 oz/250 g)
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
Tarragon White Wine Sauce:
  • 1 tablespoon butter
  • 1 shallots
  • 1/4 teaspoon each of salt and pepper
  • 1/3 cup dry white wine
  • 1/4 cup 35% cream
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chives

Method

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 facts Per serving: about

  • Sodium 434 mg
  • Protein 10 g
  • Calories 182.0
  • Total fat 12 g
  • Cholesterol 45 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pan-Seared Scallops with Tarragon White Wine Sauce

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