Today’s recipe is Creamy Garlic Tarragon Scallops, a dish for two that will delight and satisfy. The scallops are cooked until golden and then added to a creamy sauce infused with garlic and studded with fresh tarragon.
Scallops should be cooked quickly and evenly, so use a stainless steel skillet, if you have one, to get a good sear on both sides of the scallops.
I used dry sea scallops and always do in any scallop dish I make. Wet sea scallops are treated with a chemical which plumps the scallops, adding weight to them and diluting their flavor. Unlike wet sea scallops the dry varieties caramelizes quickly and easily, providing great eye-appeal.
I think you will agree that scallops have a rather refined look to them, making them ideal for a celebratory meal. Whenever the occasion arises serve Creamy Garlic Tarragon Scallops with bread as an appetizer for four, or for two with rice, grains or veggies. Don’t forget Valentines day, just add linguine and you’re good to go.
Or, do as we do in my family and create your own occasion. My niece, Jasmine, of Fanci Fantastic enjoyed her Creamy Garlic Tarragon Scallops on Monday night. She was celebrating life and all its opportunities. We should all take time out to celebrate what we have accomplished, even at times of adversity. Trust me, celebrating for no reason at all is a tonic that feeds the soul and revs the appetite for adventure.
Give this recipe a try soon and come back and tell me what you think.
Creamy Garlic Tarragon Scallops
Ingredients
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1 lb fresh dry sea scallops
- 2 tbsp olive oil - 1 tbsp extra if needed
- 2 tbsp unsalted butter
- 5-6 garlic cloves minced
- 1/4 cup dry white wine alternatively chicken or vegetable stock
- 1 tbsp fresh tarragon chopped
- 1 cup heavy cream
- 1 tbsp lime juice
Equipment & Utensils
- Skillet
Instructions
- Season scallops with salt and pepper.
- Heat 2 tbsp olive oil in skillet on high heat and carefully slide in scallops.
- Do not overcrowd the skillet, and if need be cook scallops in two batches. Use an extra tbsp of olive oil if needed for the second batch.
- Cook scallops until golden on both sides (adjust heat if needed) then transfer to a place and set aside.
- Add butter to skillet and when almost melted add garlic and saute until scent releases.
- Deglaze pan with wine, or stock picking up the bits stuck to the bottom of the skillet.
- Lower heat to medium then sprinkle in tarragon.
- Slowly add heavy cream stirring sauce to combine ingredients.
- Remove skillet from heat then add lime juice continuing to stir the sauce.
- Add scallops to sauce and shake around so that the sauce envelopes the scallops.
- Allow scallops to sit in sauce for a minute or two then serve.
