Scallops With Tarragon and Eschalot Vinaigrette Recipe

Name: Scallops With Tarragon and Eschalot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 scallops (in the shell without the roe); 1 ½ tablespoons extra virgin olive oil; 4 baby onions (eschalots finely chopped); 2 garlic cloves (finely chopped); 60 ml red wine vinegar (1/4 cup); 2 tablespoons orange juice (freshly squeezed and strained); 1 lime (juiced); 2 teaspoons caster sugar; black pepper (freshly ground to taste); ¼ cup fresh tarragon leaves (small torn)

Servings: persons

24 scallops (in the shell without the roe)
1 ½ tablespoons extra virgin olive oil
4 baby onions (eschalots finely chopped)
2 garlic cloves (finely chopped)
60 ml red wine vinegar (1/4 cup)
2 tablespoons orange juice (freshly squeezed and strained)
1 lime (juiced)
2 teaspoons caster sugar
black pepper (freshly ground to taste)
¼ cup fresh tarragon leaves (small torn)

1
Using a small sharp knife remove scallops fromthe shells and put on a large plate and set aside and then wash and clean the shells, drying well and place on platter/s.
2
Tarragon and Escja;pt Vinaogrette - heat 1 tablespoon of the oil in a small non stick frying pan on medium and add the eschalot and garlic and cook, stirring often for 3 to 4 minutes or until the eschalot softens slightly.
3
Add wine vinegar, orange juice, and lime juice and cook stirring, until mixture comes to the boil and remove pan from the heat and sir in sugar and season with pepper.
4
Transfer to a small bowl and set aside for 15 minutes to cool slightly and then stir int he tarragon.
5
Heat the remaining oil in a large non stick frying pan on medium high heat.
6
Pat the scallops dry the paper towel and add to pan and cook for 1 to 2 minutes on each side or until scallops are just cooked.
7
Put one scallop in each shell and spoon the vinaigrette over each scallop to serve.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 scallops (in the shell without the roe), 1 ½ tablespoons extra virgin olive oil, 4 baby onions (eschalots finely chopped), 2 garlic cloves (finely chopped), and more.

Yes, Scallops With Tarragon and Eschalot Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Tarragon and Eschalot Vinaigrette

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