Pan-Seared Scallops

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8 sea scallops

Pinch each of salt and pepper

4 tbsp (60ml) flour

1 tbsp (15ml) vegetable oil

½ lb (250g) fingerling potatoes, cooked and sliced

 

Tarragon White Wine Butter Sauce

2 tbsp (30ml) extra virgin olive oil

1 bay leaf

1 each red and yellow pepper, sliced

2 tbsp (30ml) chopped fresh parsley

1 tbsp (15ml) garlic minced

1 cup (250ml) white wine

4 tbsp (60ml) unsalted butter

½ cup (125ml) 35% cream

⅓ cup (75ml) chopped fresh tarragon

1 shallot, minced

  1. Prepare the Tarragon White Wine Butter Sauce. Heat the oil in a large pan. Add the bay leaf, the red and yellow pepper slices, parsley and garlic. Sauté about 1 minute.
  2. Stir in the wine. Add the butter and cream and cook, stirring, until reduced by half, about 3 minutes. Remove the bay leaf. Stir in the tarragon and shallot and let simmer.
  3. Meanwhile, pull the muscle off each scallop and pay dry. Sprinkle each with salt and pepper then dredge the meat in flour, shaking off the excess. Heat oil in a large non-stick skillet over medium-high heat. Add scallops, cooking until golden brown and just opaque in the centre. Divide among plates as desired and serve with the potatoes. Top with the tarragon sauce.