Seared Scallops With Tarragon-Scallion Sauce Recipe

Name: Seared Scallops With Tarragon-Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh sea scallop, dry (many are wet-packed and thus difficult to sear); 4 tablespoons butter; 1 tablespoon all-purpose flour; 1 cup whole milk; sea salt or kosher salt; 12 lb scallion, about one bunch; 2 tablespoons fresh tarragon leaves; 1 tablespoon grapeseed oil (or other neutral oil, most likely will use less); 2 tablespoons creme fraiche (sour cream good substitute); fresh chives (to garnish)

Servings: persons

1
Separate the scallops on a large plate and refrigerate, uncovered, for 30 minutes.
2
Dice scallion bulbs and chop the green tops, discarding the tips.
3
Melt butter in a saucepan over medium heat.
4
Add scallion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft.
5
Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green.
6
Sprinkle the flour over and cook for a minute or two.
7
Add the milk, raising the heat to medium, and cook briefly until thickened.
8
Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender.
9
Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.
10
Pour a thin film of oil in the bottom of a sautA pan and warm over medium-high heat until shimmering.
11
Add the scallops a few at a time - do not crowd pan or they will not sear properly.
12
Sear just until nicely browned and caramelized, a minute or two, and turn to sear other side.
13
They will release from the pan easily once theyi 1/2re ready, and should still be soft in the middle, as they will continue to cook off the heat.
14
Set aside and keep warm.
15
Taste the sauce and adjust salt if necessary.
16
Whisk in the crA me fraiche off the heat until smooth, then spoon a little of the sauce into the serving dishes.
17
Top with scallops and garnish with fresh chives.

154

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1 lb fresh sea scallop, dry (many are wet-packed and thus difficult to sear), 4 tablespoons butter, 1 tablespoon all-purpose flour, 1 cup whole milk, and more.

Yes, Seared Scallops With Tarragon-Scallion Sauce 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!

Seared Scallops With Tarragon-Scallion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions