SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Leafy Green Herb Appetizer Sauté Quick & Easy Low Cal Scallop Fall Tarragon Lettuce Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
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Aadil Cheema
[email protected]This recipe looks amazing! I'm definitely going to try it this weekend.
goodluck ken
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find at the grocery store.
Dorcas Opeyemi
[email protected]This recipe is a bit pricey, but it looks worth it. I'm going to save it for a special occasion.
Brooklynn Joseph
[email protected]I'm allergic to scallops, but this recipe still looks delicious. I might try making it with shrimp instead.
Omar official
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Stanley Stanley
[email protected]This recipe seems like it would be perfect for a special occasion dinner. I'm definitely going to bookmark it.
Feni Pabloskid
[email protected]I'm not a big fan of scallops, but this recipe has me intrigued. I might have to give it a try.
Nadeem Saab
[email protected]This recipe looks delicious! I can't wait to try it.
Md Zuwel Howlader
[email protected]I'm not sure what went wrong, but my sauce didn't turn out creamy at all. It was more like a lumpy mess.
Florence Heynes
[email protected]This recipe was a bit too complicated for me. I ended up burning the scallops.
Aare River
[email protected]The scallops were a bit overcooked, but the sauce was still good. I would recommend cooking the scallops for a shorter amount of time.
Ajsel Izeiroski
[email protected]This dish was easy to make and turned out great. The scallops were cooked perfectly and the sauce was delicious. I would recommend this recipe to anyone looking for a quick and easy weeknight meal.
Hassan 12
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about the scallops and the sauce. I will definitely be making this again.
Awilda Montez
[email protected]This recipe is a keeper! The scallops were cooked perfectly and the sauce was amazing. I served it with roasted vegetables and it was a perfect meal. Thank you for sharing!
Xiaver Poling
[email protected]I'm not a huge fan of scallops, but I was pleasantly surprised by this dish. The scallops were tender and juicy, and the sauce was rich and creamy. The wilted butter lettuce was a nice touch.
Opeyemi Isadare
[email protected]The scallops were cooked to perfection and the sauce was creamy and flavorful. I served it over angel hair pasta and it was a hit with my family. Will definitely make this again!
Jordany Jimenez
[email protected]This dish was absolutely delicious! The scallops were perfectly cooked, and the tarragon cream sauce was divine. The wilted butter lettuce added a nice touch of freshness and crunch. I would definitely recommend this recipe to anyone looking for a sp