Sunday, April 3, 2011

Scallops with Tarragon Cream and Wilted Boston Lettuce

As promised here is the recipe for Syl's scallops with a few more pictures.


2 tbl unsalted butter

¼ cup minced shallots

¼ cup red bell pepper

½ cup of Late Autumn Riesling (Inniskillin)

1/3 cup whipping cream

4 tsp. chopped fresh tarragon

1 ½ tsp. Pernod

8 large sea scallops(rinse well and pat dry)……do not use the cheaper bay scallops. No matter what!!

1 small head of butter lettuce, leaves separated.

I usually serve 2 to 3 scallops person depending on the size

Melt 1 tbl of butter in small skillet over medium heat, Add shallots, red peppers and sauté(few minutes). Add wine and reduce by half(2 min). Add cream and 3 tsp. of tarragon, Pernod. Simmer until the sauce coats back of spoon. Season with salt and pepper.

Cooking Scallops:

Rinse and pat scallops dry. Season with kosher salt on both sides.

Melt 1 tbl of both unsalted butter and vegetable oil in a non-stick frying pan. Heat on high until just about smoking. Do not overcrowd scallops. Use several frying pans if need be. Add scallops and cook for about two minutes…they should turn a golden brown, develop a little crust. Do not touch them within that couple of minutes. Turnover and cook another minute. DO NOT OVERCOOK SCALLOPS. Better off undercooked…it is ok. They will turn to rubber if they are overcooked. Once again, DO NOT USE bay scallops as you will be wasting your money…they taste like garbage. They will be a third of the price, fight the temptation.

Remove from frying pan with a slotted spoon. You will cook the lettuce in the drippings. Add lettuce and cook until wilted….maybe a minutes, maybe.

Now plate the lettuce and scallops and add a generous portion of sauce next to the scallops…ENJOY!!!

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