Seared Scallops With Tarragon Butter Sauce Recipes

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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

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.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON



Seared Scallops with Bacon, Tarragon and Lemon image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 (1-ounce) slice bacon, cut crosswise into thin pieces
8 (1-inch) sea scallops, foot removed, if necessary, and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white vermouth
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
  • Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
  • Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
  • While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

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.

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

SEARED SCALLOPS WITH HERB BUTTER SAUCE



Seared Scallops With Herb Butter Sauce image

Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons finely diced shallots (1 medium shallot)
1/4 cup dry white wine
1/8 cup finely chopped fresh flat leaf parsley
1/8 cup finely chopped fresh chives
1/4 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 lemon wedges, for serving

Steps:

  • Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
  • Add 2 tablespoons olive oil and heat until quite hot.
  • Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
  • Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  • Let the pan cool for a minutes before you make the sauce.
  • When pan has cooled somewhat, return it to medium heat.
  • Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
  • Add wine and simmer until reduced by half, another 1-2 minutes.
  • Add the herbs and lemon zest.
  • Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
  • Return the scallops and any accumulated juices to the pan.
  • Gently roll the scallops in the sauce to warm them through.
  • Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

SEARED SEA SCALLOPS WITH TARRAGON BEURRE BLANC RECIPE



SEARED SEA SCALLOPS WITH TARRAGON BEURRE BLANC Recipe image

Provided by Sube

Number Of Ingredients 10

1-1/2 tablespoons chopped shallots
2 tablespoons tarragon-flavored or white wine vinegar
2 tablespoons dry white wine
1 teaspoon whole black peppercorns
1 tablespoon heavy whipping cream
8 tablespoons or 1 stick cold unsalted butter, chopped into 1/2-inch pieces
1/2 teaspoon kosher salt
1-1/2 tablespoons fresh tarragon, finely chopped
1 pound large 16-20 count sea scallops
2 tablespoons olive oil

Steps:

  • In a small sauce pan, combine the shallots, vinegar, wine and peppercorns. Bring to simmer over medium-low heat and cook until the liquid is reduced to about tablespoon. Remove from heat and stir in whipping cream. Reduce the heat to low and return pan to heat. Add the chopped butter, one piece at a time, allowing each piece of butter to melt before adding the next. Whisk as the butter melts. If the sauce begins to simmer, pull the pan from the heat and add another piece of butter to cool the sauce. The sauce will be the consistency of hollandaise when all the butter is added. Strain the beurre blanc through a fine sieve into a small bowl, pressing on the solids with a spatula. Stir in salt and tarragon. Taste and add more salt if needed. Place the bowl with the beurre blanc in a water bath (a pan of hot water) to keep warm while cooking the scallops. The sauce is delicate and will separate if too cold or hot. Place scallops in a single layer on paper towels, pat dry. Heat a large skillet over medium-high heat. Add the olive oil. Season the scallops generously wit salt and pepper. Add only enough scallops as the pan will comfortably hold. Work in batches if necessary. Do not crowd the pan of scallops. Sear 2 minutes on one side. Use tongs to gently turn over and cook for an additional 2 minutes. Transfer cooked scallops to a plate and hold in warm oven while finishing all the scallops. Divide beurre blanc among 4 plates and top each with an even portion of scallops. Serve immediately.

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2004-06-10 Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. …
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  • In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
  • Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
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