Salmon Scallops With Tarragon Sauce Recipes

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SALMON WITH TARRAGON SAUCE



Salmon with Tarragon Sauce image

Here's a fast and foolproof microwave method for tender salmon steaks covered with a distinctive Dijon and green onion sauce. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons white wine or chicken broth
1 tablespoon butter
1 green onion, finely chopped
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
2/3 cup 2% milk

Steps:

  • Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 319mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE



Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce image

This is perfect for summer grilling, especially if you want something different than the same old same old.

Provided by Austin Geraldson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Prepare a grill for high heat.
  • Season the salmon fillets with salt and pepper and drizzle with olive oil.
  • Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
  • Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g

SALMON WITH TARRAGON SAUCE



Salmon With Tarragon Sauce image

This is simple, elegant but ,best of all, it is low calorie!! Great for when you want something on the sophisticated side but don't need the guilt.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 1/2 lbs salmon fillets
salt, to taste
1/4 cup white wine
1/2 teaspoon dried tarragon
4 teaspoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Melt 2 T. of the butter in a roasting pan large enough to hold the fish.
  • Put the fish in the butter and turn to coat. Sprinkle with salt.
  • Bake 20 minutes, turning once.
  • Meanwhile, in small saucepan, combine wine, tarragon, and mustard and bring to a boil over medium heat. Simmer for 2 minutes.
  • Remove from heat and swirl in the 2 T. remaining butter until melted.
  • Divide fish into 4 servings and top with the sauce.

Nutrition Facts : Calories 315.8, Fat 17.6, SaturatedFat 8.3, Cholesterol 119.2, Sodium 252.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 34.4

POACHED SALMON WITH TARRAGON SAUCE



Poached Salmon with Tarragon Sauce image

I prepare this poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup plain yogurt
1/4 cup fat-free mayonnaise
2 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper,divided
1 cup reduced-sodium chicken broth
1/2 cup water
1/4 cup lemon juice
1 bay leaf
4 salmon steaks (5 ounces each)

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper. Cover and refrigerate., In a large nonstick skillet, combine the broth, water, lemon juice, bay leaf and remaining pepper. Bring to a boil. Reduce heat; add the salmon. , Cover and poach for 8-10 minutes or until fish is firm and flakes easily with a fork. Remove from poaching liquid. Serve with tarragon sauce.

Nutrition Facts : Calories 261 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 500mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CRISPY SCALLOPS WITH TARRAGON CREAM



Crispy Scallops with Tarragon Cream image

You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 large egg
2 teaspoons water
2/3 cup Italian-style panko bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE



Seared Scallops with Tarragon-Butter Sauce image

Categories     Sauce     Side     Scallop     Tarragon     Boil     Butter

Yield Makes 4 servings

Number Of Ingredients 8

1 1/4 pounds large sea scallops, tough ligament from side of each discarded
1/4 teaspoon salt
1/2 teaspoon pepper
7 tablespoons unsalted butter, cut into tablespoons
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped fresh tarragon

Steps:

  • Pat the scallops dry and sprinkle with salt and pepper.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
  • Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about 1/4 cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.

SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE



Salmon Steaks With Orange and Tarragon Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 salmon steaks (a total of about 2 pounds)
2 tablespoons olive oil
3 tablespoons fresh tarragon leaves
Freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
2 ripe tomatoes, peeled, seeded and diced
1/2 cup freshly squeezed orange juice
1/2 cup dry white wine
Coarse salt to taste

Steps:

  • Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
  • Meanwhile, preheat broiler to high.
  • Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
  • Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 848 milligrams, Sugar 7 grams, TransFat 0 grams

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES



Poached Salmon with Tarragon Sauce and Fingerling Potatoes image

Categories     Potato     Poach     Mayonnaise     Salmon     White Wine     Tarragon     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 14

For sauce
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
For fish
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin
1 1/2 pounds pink fingerling or other new potatoes
Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds

Steps:

  • Make sauce
  • Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
  • Make Fish
  • In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
  • Assemble
  • Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE



Scallops with Mashed Potatoes with Tarragon Sauce image

Categories     Potato     Shellfish     Sauté     Dinner     Seafood     Scallop     Winter     Anniversary     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon butter, room temperature
2/3 cup (or more) whole milk
12 sea scallops, side muscles trimmed
1/3 cup dry white wine
2 tablespoons chopped shallot
2 tablespoons whipping cream
1 1/2 tablespoons plus 1/4 cup chopped fresh tarragon

Steps:

  • Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
  • Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
  • Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
  • Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.

TARRAGON SALMON STEAKS



Tarragon Salmon Steaks image

"I used this recipe often when I cooked for the 'Meals on Wheels' program in our hometown," writes Helen Sandsbraaten of Naicam, Saskatchewan. "The salmon is mildly seasoned with lemon and tarragon, and it's quick to make."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 6

2 salmon steaks (about 1 inch thick)
2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and pepper to taste

Steps:

  • Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 415 calories, Fat 30g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE



Pan-Seared Scallops With Tarragon White Wine Sauce image

This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.

Provided by heather in Ont

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

16 medium sea scallops (approx 8 oz.)
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon butter
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/3 cup dry white wine
1/4 cup whipping cream, 35%
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped

Steps:

  • Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
  • In large skillet, heat oil over medium 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. The sauce is ready when it coats the back of a spoon.
  • Return scallops to pan; heat through.

Nutrition Facts : Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE



Oven-Roasted Salmon with Tarragon Tartar Sauce image

The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.

Provided by kac

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 18

1 (1 1/2-pound) salmon fillet
2 tablespoons olive oil
salt and ground black pepper to taste
1 medium lemon, sliced
1 teaspoon minced fresh tarragon
½ cup mayonnaise
½ cup sour cream
2 tablespoons minced fresh tarragon
2 tablespoons dill pickle relish
2 tablespoons drained capers, minced
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon minced lemon zest
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
  • Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
  • While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
  • Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g

SEARED SCALLOPS WITH TARRAGON CREAM



Seared Scallops with Tarragon Cream image

Categories     Sauté     Scallop     Spring     Tarragon     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/4 pounds (about 20) large sea scallops
1 teaspoon vegetable oil
1 1/2 teaspoon butter
1 tablespoon all purpose flour
1 cup low-fat (1%) milk
2 tablespoons chopped fresh tarragon

Steps:

  • Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
  • Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE



Seared Scallops with Tarragon-Butter Sauce image

Provided by Andrea Albin

Categories     Sauté     Quick & Easy     Dinner     Scallop     White Wine     Tarragon     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 1/4 pounds large sea scallops, tough ligament from side of each discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon

Steps:

  • Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
  • Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

SALMON SCALLOPS WITH TARRAGON CREAM



Salmon Scallops With Tarragon Cream image

This recipe calls for salmon cut into coin-size scallops which are quick-fried and then coated in a low-fat cream sauce. Recipe is from B H & G Fresh & Simple. Cook time does not include time for cooking pasta.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

1 (9 ounce) package refrigerated fettuccine
2 cups zucchini, thinly sliced
12 ounces fresh salmon fillets
1 teaspoon cooking oil
2/3 cup low-fat milk
3 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon fresh tarragon, snipped
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking. Drain and keep warm. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
  • In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

Nutrition Facts : Calories 556.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 134.2, Sodium 204.1, Carbohydrate 68.4, Fiber 3.8, Sugar 7.4, Protein 39.5

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Steps: Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side.
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SCALLOPS WITH TARRAGON - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Scallops With Tarragon are provided here for you to discover and enjoy ... Masala Sauce Recipe Easy Easy Chicken Tikka Masala Sauce Dessert Recipes. Low Carb Low Sugar Desserts Easy Recipes Pistachio Fluff Dessert Cherry Fluff Dessert Desserts With Mascarpone Mascarpone Dessert Recipe Mascarpone Cream …
From recipeshappy.com


SALMON WITH TARRAGON SAUCE RECIPE - FOOD NEWS
Prepare the salmon. Blot the salmon dry with paper towels. Sprinkle both sides with the coarse salt and pepper. Pat the seasoning on to the fish. Blend the mustard into the cream. It will thicken. Heat the butter in a sauté pan over medium heat until the foam subsides. Stir in the shallots. When they are translucent, remove them from the pan and reserve.
From foodnewsnews.com


SALMON WITH TARRAGON SAUCE RECIPE - ALL INFORMATION ABOUT …
Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm. Add butter and onion to the pan juices; cover and microwave on high for 1 minute.
From therecipes.info


SALMON WITH TARRAGON SAUCE - BOSSKITCHEN.COM
Instructions. Wash the salmon fillet, pat dry, possibly debone with tweezers and cut into 2 parts, season with salt and pepper. Heat the butter in a coated saucepan, add the salmon and fry carefully over a mild heat, turning a little, the salmon should not …
From bosskitchen.com


SALMON SCALLOPS WITH TARRAGON CREAM RECIPE
Get one of our Salmon scallops with tarragon cream recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 66% Salmon Scallops with Tarragon Cream Bhg.com. 45 Min; 3 servings; Bookmark. 80% Scallops in Champagne Sauce Myrecipes.com Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this …
From crecipe.com


ALASKA SALMON WITH SHOYU TARRAGON SAUCE - ALASKA'S FINEST SEAFOOD
2016-01-07 Simply, the best seafood in the world! Delivered straight to your door. Phone Orders: 907-223-3323 Direct | 855-223-3323 Toll-Free
From alaskasfinestseafood.com


SALMON SCALLOPS WITH TARRAGON CREAM
2017-03-17 Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Whisk in the butter, 1 small piece at a time.
From crecipe.com


SEAFOOD TRAIL :: RECIPE: SALMON WITH SCALLOPS
Heat a heavy based pan and add a touch of oil. Dry the salmon fillets and sprinkle the skin side with a little salt and place skin side down in the pan. Cook for about 5 minutes until the skin has really browned. Reduce the heat and continue to cook for another 5 minutes, until just firm to the touch. Meanwhile cut the leeks into 5 cm lengths ...
From theseafoodtrail.com


BAKED SALMON WITH MUSTARD TARRAGON SAUCE | FRENCH'S
Baked Salmon with Mustard Tarragon Sauce. 1 PREHEAT oven to 450°F. Mix all ingredients except salmon in medium bowl. 2 PLACE salmon, skin side down, on large baking sheet lined with non stick foil. Season with salt and pepper to taste. Spread half the mustard sauce evenly over salmon. 3 BAKE just until salmon is opaque in center, about 15 minutes.
From mccormick.com


SEA SCALLOPS WITH TARRAGON CREAM - MUTT & CHOPS
2016-08-16 Season one side only. And into a non-stick skillet at medium to medium-high heat they go. Melt half the required butter on low heat, then heat the skillet to medium or medium high. Gently lay the scallops seasoned side down first, then immediately season the top side with salt and pepper as well.
From muttandchops.com


BROWN BUTTER SCALLOPS WITH TARRAGON (5 INGREDIENTS!)
2020-07-24 Add 2 tablespoons of butter. Let the butter melt and once it starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty, it should take about 3 minutes. Season the scallops with salt (generously) and a little bit of pepper on one side.
From cookingforkeeps.com


SALMON RECIPES WITH TARRAGON - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


SCALLOPS WITH TARRAGON CREAM SAUCE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


SCALLOPS WITH CHERRY-TARRAGON SAUCE - A FEAST FOR THE EYES
2011-06-15 Add the shallots (in this case, I had to use onion) and cook till tender, 2-3 minutes. Instead of using rice vinegar, I added a generous splash of white wine to deglaze the pan. Then I added about 1/4 cup of low-sodium chicken stock and the cherries. I simply let the sauce reduce for about 5-7 minutes….
From afeastfortheeyes.net


SEARED SCALLOPS WITH SPAGHETTI IN A TARRAGON SAUCE RECIPE
Remove leaves from Fresh Basil (1 1/2 cups) and Tarragon (1/2 cup) , discard stems and roughly chop leaves. Roughly chop the olives and set aside. Thinly slice the Scallions (2) on a long bias cut and hold for garnish. Step 7. Juice the lemon into a small bowl and remove any seeds with a …
From sidechef.com


SCALLOPS WITH TARRAGON BUTTER SAUCE RECIPE - RECIPES.NET
2022-03-24 Season the scallops with ½ teaspoon of salt and pepper. Put half the scallops in the pan. Cook for about 2 minutes until browned. Turn and cook for 1 to 2 minutes until browned on the second side and just done. Remove. Heat the remaining 1 tablespoon oil with ½ tablespoon of the butter in the pan and cook the remaining scallops. Remove.
From recipes.net


SCALLOPS WITH TARRAGON SAUCE - ALL INFORMATION ABOUT HEALTHY …
Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Remove scallops to a plate. 283 People Used
From therecipes.info


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Top Asked Questions

How do you cook tarragon scallops?
All you fans of tarragon, this is the recipe for you! Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side.
How do you cook salmon with tarragon?
Paired with butter, shallots, and lemon, tarragon turns a simple salmon fillet into something extraordinary. Season four 5-6 ounce fillets of salmon with salt and pepper. Heat a large skillet over medium-high heat.
How to cook salmon and scallops at the same time?
Heat the oil in a large non-stick skillet over medium heat. Cook salmon and scallops, after about 3 minutes turn over scallops, cook the other side for another 3 minutes. And salmon is cooked at the same time. Do not burn. Meanwhile in another small sauce pan, heat butter or oil over medium, cook shallots, stirring often, about 5 minutes.
How do you cook salmon in a sauce?
Add 4 tablespoons of butter to the pan. Once the butter melts, add 3 tablespoons of chopped shallots and squeeze in the juice of 1/2 large lemon. Add 3 tablespoons chopped fresh tarragon, season the sauce with salt and pepper, and cook for 1 minute. Plate the salmon, spoon the sauce over each piece, and serve immediately.

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