Seared Scallops With Tarragon-Scallion Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
4 main course, more as a starter
- Serves:
- 4-6
ingredients
- 1 lb fresh sea scallop, dry (many are wet-packed and thus difficult to sear)
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- sea salt or kosher salt
- 1⁄2 lb scallion, about one bunch
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon grapeseed oil (or other neutral oil, most likely will use less)
- 2 tablespoons creme fraiche (sour cream good substitute)
- fresh chives (to garnish)
directions
- Separate the scallops on a large plate and refrigerate, uncovered, for 30 minutes.
- Dice scallion bulbs and chop the green tops, discarding the tips.
- Melt butter in a saucepan over medium heat. Add scallion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft. Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green.
- Sprinkle the flour over and cook for a minute or two. Add the milk, raising the heat to medium, and cook briefly until thickened.
- Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender. Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.
- Pour a thin film of oil in the bottom of a sauté pan and warm over medium-high heat until shimmering. Add the scallops a few at a time - do not crowd pan or they will not sear properly. Sear just until nicely browned and caramelized, a minute or two, and turn to sear other side. They will release from the pan easily once they�re ready, and should still be soft in the middle, as they will continue to cook off the heat. Set aside and keep warm.
- Taste the sauce and adjust salt if necessary. Whisk in the crème fraiche off the heat until smooth, then spoon a little of the sauce into the serving dishes. Top with scallops and garnish with fresh chives.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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