SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
Provided by Craig Stoll
Categories Milk/Cream Shellfish Sauté Scallop Leek White Wine Tarragon Chive Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
- Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
- Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
- Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.
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Firza ali
[email protected]I'm not sure why, but I just couldn't get the sauce to come together. It ended up being really oily.
Dauod Idriss
[email protected]This is one of my favorite scallop recipes. It's so easy to make and it always turns out delicious.
Md:Mostafa Shekh
[email protected]I would recommend this dish to anyone who loves scallops. It's a delicious and elegant dish that's perfect for a special occasion.
Jahid Jp
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Kim Wade
[email protected]This dish is definitely not for beginners. It's a bit tricky to get the scallops cooked just right.
Melani Bonilla
[email protected]I followed the recipe exactly, but my scallops turned out rubbery. I'm not sure what I did wrong.
Anishma Lama
[email protected]This dish was okay, but I wasn't blown away. The scallops were a little bland and the sauce was a bit too rich.
Wuthy Chin
[email protected]The scallops were a little overcooked, but the sauce was still delicious.
Dhiraj Patel
[email protected]I've made this dish several times and it's always a hit. It's one of my go-to recipes for special occasions.
Feldon Steiger
[email protected]This dish is so elegant and impressive. It's sure to wow your guests.
Shelby
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious.
Sasikant Yadav
[email protected]This dish is easy to make and it's perfect for a special occasion.
XxGAMER_GIRLxX
[email protected]The scallops were cooked to perfection and the leeks were tender and flavorful. The tarragon caper butter sauce was the perfect finishing touch.
Slim Boy
[email protected]I made this for dinner last night and it was a hit! My family loved the delicate flavor of the scallops and the crispy leeks.
Matiasi Musyoka
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the leek and tarragon butter sauce was rich and flavorful.