Prep 7 mins
Cook 15 mins
This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.
- 16 medium sea scallops (approx 8 oz.)
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
Tarragon White Wine Sauce
- 1 tablespoon butter
- 1 shallot, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄3 cup dry white wine
- 1⁄4 cup whipping cream, 35%
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chives, chopped
- Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
- In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown 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. The sauce is ready when it coats the back of a spoon.
- Return scallops to pan; heat through.