Prep 30 mins
Cook 0 mins
In this recipe, butter lettuce is cooked in pan drippings for a quick side. Bon Appetit Nov. 2007............
- 2 tablespoons unsalted butter, divided
- 1⁄4 cup shallot, minced
- 1⁄2 cup dry white wine
- 1⁄3 cup whipping cream
- 4 teaspoons fresh tarragon, chopped & divided
- 1 1⁄2 teaspoons anise-flavored liqueur (optional)
- 8 large sea scallops, patted dry
- 1 small butter lettuce, leaves separated
- 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.
- 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.
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!
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!