CRISPY SCALLOPS WITH TARRAGON CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



CRISPY SCALLOPS WITH TARRAGON CREAM image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 12

•1 egg
•2 teaspoons water
•2/3 cup Italian-style panko (Japanese) 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 for 2 minutes on each side or until golden brown. • 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 for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops.

Sharon Njeri
njeri_s@hotmail.com

This dish was amazing! The scallops were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.


Adonisj P
p.a@hotmail.fr

I thought this recipe was just okay. The scallops were a bit bland and the sauce was a bit too heavy.


Ripon Chy
ripon-chy19@yahoo.com

The scallops were a bit overcooked, but the sauce was really good.


Hashi Khatun
khatunhashi40@hotmail.com

This recipe is a great way to cook scallops. The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this dish again.


Robert Wilson
w@hotmail.com

I'm not a big fan of seafood, but I thought this dish was pretty good. The scallops were cooked well and the sauce was flavorful.


M Mukhtar
m_m55@yahoo.com

These scallops were so easy to make and they were absolutely delicious! The sauce was the perfect complement to the scallops.


Ishita Hasi
ishita_h@hotmail.fr

This dish was a bit too rich for my taste, but the flavors were all there. I think I'll try making it again with a lighter sauce next time.


Rahul Thakur Rahul Thakur Rahul Thakur Rahul Thakur
t-r@hotmail.co.uk

I followed the recipe exactly and the scallops turned out rubbery. I'm not sure what went wrong.


Jamiu Abayomi
jamiua@hotmail.com

This recipe is a keeper! The scallops were crispy on the outside and tender on the inside, and the sauce was creamy and flavorful. I will definitely be making this dish again and again.


malika mohamed
malika.mohamed@hotmail.com

The sauce was a little too heavy for my taste, but the scallops were cooked perfectly.


Melissa Gillette
g75@gmail.com

These scallops were cooked to perfection and the sauce was divine! I served them over a bed of roasted vegetables and it was a hit with my family.


Wifi Kitty
wifi-k91@yahoo.com

I'm not a huge fan of scallops, but I thought this recipe was pretty good. The sauce was really good and helped to mask the strong seafood flavor of the scallops.


Asmani Aktar
asmani-aktar63@gmail.com

This dish was easy to make and turned out great! The scallops were crispy on the outside and tender on the inside, and the sauce was creamy and flavorful.


Black Lovers
l_b@gmail.com

The scallops were a bit overcooked for my taste, but the sauce was delicious. I'll try cooking them for less time next time.


Khall mii Topmost
m@yahoo.com

These scallops were amazing! The tarragon cream sauce was so flavorful and creamy, and the scallops were cooked perfectly. I will definitely be making this dish again.