Recipe by Meredith .F
In this recipe, butter lettuce is cooked in pan drippings for a quick side. Bon Appetit Nov. 2007............
Top Review by Paris D
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!
- 29.58 ml unsalted butter, divided
- 59.14 ml shallot, minced
- 118.29 ml dry white wine
- 78.07 ml whipping cream
- 19.71 ml fresh tarragon, chopped & divided
- 7.39 ml anise-flavored liqueur (optional)
- 8 large sea scallops, patted dry
- 1 small butter lettuce, leaves separated
Directions See How It's Made
- 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.