SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
Make and share this Scallops With Mashed Potatoes and Tarragon Sauce recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in large pot.
- Cover with cold water.
- Add 1 teaspoon salt and bring to boil over high heat.
- Boil until potatoes are tender when pierced with skewer, about 8 minutes.
- Drain. Return to pot.
- Using potato masher, mash potatoes.
- Mash in 1/4 cup butter.
- Stir in 2/3 cup milk.
- Season to taste with salt and pepper.
- (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- Melt 1 tablespoon butter in large skillet over medium-high heat.
- Sprinkle scallops with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil. Reserve juices in skillet.
- Place wine and shallots in small saucepan.
- Simmer over medium heat until reduced to glaze, about 3 minutes.
- Stir in cream; simmer 1 minute.
- Gradually whisk in remaining 1/4 cup butter.
- Stir in reserved pan juices.
- Stir in 1 1/2 tablespoons tarragon.
- Season tarragon sauce to taste with salt and pepper.
- Stir remaining 1/4 cup tarragon into warm mashed potatoes.
- Divide potatoes among 4 shallow bowls.
- Place scallops atop mashed potatoes.
- Drizzle with tarragon sauce and serve.
Nutrition Facts : Calories 552.3, Fat 31, SaturatedFat 19.1, Cholesterol 97.8, Sodium 870.9, Carbohydrate 52.9, Fiber 4.5, Sugar 4.3, Protein 14.9
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
Provided by Craig Stoll
Categories Milk/Cream Shellfish Sauté Scallop Leek White Wine Tarragon Chive Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
- Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
- Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
- Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES
Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)
Provided by Caroline Cooks
Categories Savory
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil until potatoes are tender, about 8 minutes.
- Drain.
- Return to pot.
- Smash potatoes.
- Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
- Season to taste with salt and pepper.
- Set aside and keep warm.
- Steam spinach leaves and keep warm.
- Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
- Dry scallops and sprinkle with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil.
- Reserve juices in skillet.
- Sauté onions in skillet until softened; add garlic, then wine.
- Deglaze skillet.
- Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
- Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
- Season sauce to taste with salt and pepper.
- To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
- Divide scallops and place on spinach.
- Divide sauce over all.
SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
Tarragon adds its distinctive anise-like flavor to this terrific main course.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- 2. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
- 3. Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
- 4. Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.
SEARED SCALLOPS WITH TARRAGON CREAM
Steps:
- Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
- Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.
CHEESY TARRAGON BAY SCALLOPS
Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The Parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops.
Provided by lutzflcat
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
- Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
- Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
- Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 27.4 g, Cholesterol 74.2 mg, Fat 29.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 13.3 g, Sodium 662.4 mg
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