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Scallops with Tarragon Cream and Wilted Butter Lettuce

4.4

(30)

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Scallops with Tarragon Cream and Wilted Butter LettuceTina Rupp

In this recipe, butter lettuce is cooked in pan drippings for a quick side.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 2 servings

Ingredients

2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup minced shallots
1/2 cup dry white wine
1/3 cup whipping cream
4 teaspoons chopped fresh tarragon, divided
1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)
8 large sea scallops, patted dry
1 small head of butter lettuce, leaves separated

Preparation

  1. Step 1

    Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.

    Step 2

    Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

TagsPernod PastisLiqueurAlcoholBeveragesAmericanScallopShellfishSeafoodShallotVegetableLettuceLeafy GreensTarragonHerbs & SpicesSideDinnerNut FreeGluten Free30 Minutes or LessSauteBon Appétit
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