Scallops With Tarragon Cream And Wilted Butter Lettuce – a delicious recipe with unsalted butter, shallots, white wine, whipping cream, fresh tarragon, head of butter lettuce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; saute 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.
2
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.
121
kcal
Calories
13
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) unsalted butter, divided, 1/4 cup minced shallots, 1/2 cup dry white wine, 1/3 cup whipping cream, and more.
Yes, Scallops With Tarragon Cream And Wilted Butter Lettuce 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.
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