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
- 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
MethodWatch 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
- Iron 5.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 2.0