Scallops with Tarragon Cream and Wilted Butter Lettuce

Name: Scallops with Tarragon Cream and Wilted Butter Lettuce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 small head butter lettuce, leaves separated; 118 milliliters dry white wine; 4 teaspoons chopped fresh tarragon, divided; 2 teaspoons Pernod or other aniseflavored liqueur (optional); 8 larges sea scallops, patted dry; 59 milliliters minced shallots; 2 Tbsps (1/4 stick) unsalted butter, divided; 79 milliliters whipping cream

This recipe makes 2 servings with 320 calories, 3g of protein, and 27g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have butter, pernod, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Melt 1 tablespoon butter in small skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallots; sauté 3 minutes.

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Shallot

Add wine; boil until reduced by half, about 2 minutes.

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Wine

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.

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Salt And Pepper

Tarragon

Pernod

Cream

Sauce

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

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Frying Pan

Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side.

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Salt And Pepper

Scallops

Transfer scallops to plate.

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Scallops

Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates.

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Lettuce

Sauce

Equipment you will use

Frying Pan

Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

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Scallops

Tarragon

Equipment

Frying Pan

Ingredients

Servings:

1small head

butter lettuce, leaves separated 118milliliters

dry white wine 4teaspoons

chopped fresh tarragon, divided 2teaspoons

Pernod or other aniseflavored liqueur (optional)8larges

sea scallops, patted dry 59milliliters

minced shallots 2Tbsps

(1/4 stick) unsalted butter, divided 79milliliters

whipping cream

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.