Sea Scallops With Cucumber And Tarragon Recipe

Name: Sea Scallops With Cucumber And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. peanut oil; 1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds; 3 Tbsp. dry vermouth; 1 tsp. salt; 3 scallions, sliced; 1 1/2 tsp. dried tarragon; 2 cucumbers, peeled, sliced lengthwise, cored and sliced crosswise into 1/4-inch thick crescents; 1/2 tsp. sugar; 1 1/2 tsp. cornstarch; 2 Tbsp. water

Servings: persons

1
Dissolve
2
sugar
3
and cornstarch in water and set aside. Heat a
4
wok
5
over
6
high
7
heat.
8
Pour
9
in 2 tablespoons of oil around rim.
10
Stir-fry
11
the
12
scallops for 1 minute, adding the vermouth and salt.
13
Then transfer to a dish.
14
Add the remaining
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oil and heat it.
16
Add the scallions, cucumbers and tarragon
17
and
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stir-fry them
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2 to 3 minutes.
20
Return the scallops with
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their liquid to the wok.
22
Add the water-sugar-cornstarch mixture.
23
Stir everything
24
together
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for
26
30
27
seconds
28
or so, adjusting seasoning to taste.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 Tbsp. peanut oil, 1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds, 3 Tbsp. dry vermouth, 1 tsp. salt, and more.

Yes, Sea Scallops With Cucumber And Tarragon 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.

That's it — enjoy your meal!

Sea Scallops With Cucumber And Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions