Best 5 Tarragon Lovers Scallops Recipes

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

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.

CRISPY SCALLOPS WITH TARRAGON CREAM

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 until golden brown, 2 minutes on each side., 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 until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

TARRAGON SCALLOPS

Steps:

• If some scallops are a lot larger than others, you may want to cut the larger ones in half.
• Rinse scallops and pat dry with paper towels.
• In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
• Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
• Sprinkle with paprika and parmesan cheese and serve immediately.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON

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.

TARRAGON SCALLOP GRATIN

Steps:

• preheat oven to 450.
• combine all ingreds,except breadcrumbs, divide between 4 small au gratin dishes top each with breadcrumbs.
• ,bake aprox 15 minutes.