SCALLOPS WITH CREAMY TARRAGON SAUCE

Scallops with creamy tarragon and shallot sauce.

For me personally scallops are some of the most delicious seafood around. Whether they’re grilled, steamed, seared, or eaten sashimi style.

This recipe with shallots, tarragon and caramelized flavor scallops with a rich, herb-infused sauce.

Just delish!

WHAT YOU NEED

• 8 - 10 Sea scallops

• Butter ( Unsalted and cut into small cubes)

• Salt and freshly ground pepper

Sauce

• 2 Shallots finely chopped

• 1/2 Cup of white wine

• 1 Stick of butter (Unsalted butter)

• 1 - 8oz crème fraîche

• 1 Teaspoon of Tarragon finely chopped

• Salt and freshly ground pepper

Mushrooms

• A handful of small Shiitake mushrooms

• 1 small cube of butter

• 1 Tablespoon of extra virgin olive oil

Herb salad garnish

• Parsley

• Flowers (Optional)

• 1/2 of a Lime zest

• 1 Small Serrano pepper

• Extra virgin olive oil

Shiitake mushrooms.

Sautéed mushrooms in butter and olive oil.

HOW TO MAKE IT

Start by cleaning the scallops under running cold water. Then remove and peel off the tough strip of muscle on the side of each scallop. Pat dry with paper towels and season on both sides with salt and pepper and refrigerate until ready to cook.

Meanwhile, in saucepan stir together shallots, tarragon, ground black pepper, white wine and bring to a gentle simmer until almost dry, about 5-8 minutes.

[ The process is similar to a classic beurre blanc.]

When all the liquid is evaporated add the crème fraîche and reduce. About 5 minutes.

Reduce heat and add cold butter cubes into the sauce and whisk in little bit a the time.

Keep whisking gently until it melts, then add more cubes. Continuously whisk until emulsifies into the wine/shallot mixture.

In a small sauté pan add and melt one cube of butter with one tablespoon of olive oil. Add Shiitake mushrooms and cook undisturbed for five minutes. Then give it a stir and cook for another 2-3 minutes until caramelized then set aside.

This part is going to be quick!

Melt butter in a large skillet or cast iron over medium-high heat. Sauté the scallops, for 2-3 minutes on one side (don’t move them) until golden brown then turn them over, and continue cooking until firm and opaque throughout, 2 to 3 minutes longer. Remove from pan and keep warm.

Plating.

Place scallops on one side of the plate and garnish with herb of your choice.

Pour creamy tarragon sauce on other half of the plate, zest half of a lime and drizzle some extra virgin olive oil on top of the sauce.

Perfect wine pairing.

For this dish we serve Maison Denuziere Condrieu Aphrodite

and Albrecht Pinot Gris Tradition.

Any Chardonnay or a Chablis will do.

Enjoy!

NOTE

Serve 4 people

* Instead of crème fraîche you can use heavy cream.

* Any small mushrooms will do.

* You can substitute herb salad with arugula.