This fancy restaurant-style dish is surprisingly easy—and fast—to make at home. The sauce is also delicious over pan-fried white fish.
HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
PAN-SEARED SCALLOPS:
12 sea scallops (about 250 g total)
2 tbsp cornstarch
1 tbsp vegetable oil
TARRAGON WHITE WINE SAUCE:
1 tbsp butter
1 shallot, minced
¼ tsp salt
¼ tsp white or black pepper
⅓ cup dry white wine
¼ cup whipping cream (35%)
1 tbsp each chopped
fresh tarragon and fresh chives
DIRECTIONS
PAN-SEARED SCALLOPS: Remove and discard small pink muscle on side of each scallop if present. Pat scallops dry; dredge in cornstarch.
In large nonstick skillet, heat oil over medium-high heat; sear scallops, turning once, until opaque throughout and browned on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
TARRAGON WHITE WINE SAUCE: In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes.
Add cream; cook, stirring, until reduced by half, about 3 minutes.
Stir in tarragon and chives.
Return scallops to pan; cook until heated through, about 1 minute.
NUTRITIONAL INFORMATION, PER SERVING: about 182 cal, 10 g pro, 12 g total fat (5 g sat. fat), 6 g carb, trace fibre, 45 mg chol, 434 mg sodium. % RDI: 4% calcium, 5% iron, 9% vit A, 2% vit C, 3% folate.
