Scallops with Tarragon Cream and Wilted Butter Lettuce
Succulent sea scallops served with a rich tarragon cream sauce and delicately wilted butter lettuce. This elegant dish combines the sweet flavor of scallops with aromatic herbs and a luxurious wine-cream sauce.
Ingredients
- •2 tablespoons unsalted butter
- •¼ cup minced shallots
- •½ cup dry white wine
- •⅓ cup whipping cream
- •4 teaspoons chopped fresh tarragon
- •1½ teaspoons Pernod
- •8 pieces large sea scallops
- •1 head butter lettuce
- •1 head lettuce leaves
Cooking Instructions
- 1.
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.
7 min
- 2.
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.
6 min
