TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING
White asparagus has an earthier, nuttier flavour than the more usual green
Provided by Mary Cadogan
Categories Lunch, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
- Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
- Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium
PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE
This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.
Provided by heather in Ont
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
- In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
- Tarragon White Wine Sauce:.
- In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
- Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
- Return scallops to pan; heat through.
Nutrition Facts : Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE
Steps:
- Boil white asparagus 20 minutes Split lengthwise in half and set aside. Season scallops s and p and lime juice. Sear over very high heat, Set aside. In a bowl, combine the mustard, with the chopped shallots and garlic add OO and the vinegar. Add the tomato dice and the tarragon leaves, and season to taste. Infuse the vinaigrette for at least 20 minutes before serving. In a microwave, just lightly warm the white asparagus an then place them on to your serving dish. Neatly arrange the warm scallops on top of the asparagus. With a spoon, remove the solid part of the vinaigrette and dress it lengthwise on to the scallops. Drizzle the dish with the liquid of the vinaigrette, decorate with the pea shoots and sprinkle cracked pepper from the mill.
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TARRAGON SCALLOPS ON ASPARAGUS SPEARS - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 15 minsAuthor Eatingwell Test KitchenCalories 253 per serving
- Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.
- Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
- Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
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