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    You are in: Home / Recipes / Scallops With Tarragon Cream and Wilted Butter Lettuce Recipe
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    Scallops With Tarragon Cream and Wilted Butter Lettuce

    Scallops With Tarragon Cream and Wilted Butter Lettuce. Photo by vrvrvr

    1/1 Photo of Scallops With Tarragon Cream and Wilted Butter Lettuce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Meredith .F's Note:

    In this recipe, butter lettuce is cooked in pan drippings for a quick side. Bon Appetit Nov. 2007............

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    Units: US | Metric


    1. 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.
    2. 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.
    3. 3
      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.

    Ratings & Reviews:

    • on March 23, 2014


      This was delicious. We used 4 scallops per person and used spinach instead of lettuce (a great iron boost and more flavor). We also used half-and-half instead of whipping cream (this saves 78 calories per serving and still tastes great!). We served it with cooked barley and steamed asparagus. Very good! I love the delicate flavor of the tarragon in this dish!

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    • on May 18, 2011


      This recipe had wonderful flavor and came together well. I increased amounts to serve 4, but that gave us too much liquid and too many shallots. Next time I will increase the scallops but keep the sauce amounts the same as for serving 2. I also served this over spinach instead of butter lettuce (personal preference). Served with rice pilaf and crusty gruyere bread made this a dinner fit for a king. Really delicious!

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    Nutritional Facts for Scallops With Tarragon Cream and Wilted Butter Lettuce

    Serving Size: 1 (198 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 353.4
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 16.5 g
    Cholesterol 99.2 mg
    Sodium 259.5 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 0.2 g
    Sugars 0.6 g
    Protein 9.5 g

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