Seafood Scallops in Tarragon Sauce
Scallops in tarragon sauce is a recipe with fresh ingredients from the scallop category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Garlic clove
- 0.5 small lemon
- 1 Spring onion
- 1 Carrot
- 3 stems tarragon
- 1 tbsp butter
- 80 ml dry white wine
- 175 ml fish stock
- 100 g heavy cream
- Salt
- white pepper
- 4 scallops
- 1 Tbsp clarified butter
Instructions
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1.
Peel and finely chop the garlic. Squeeze the lemon. Clean, wash, halve lengthwise and cut the spring onion into 3-4 cm pieces. Peel the carrot and cut into strips about 5 mm thick and 3–4 cm long. Wash the tarragon and shake dry; roughly chop half.
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2.
Sauté the garlic in hot butter, then deglaze with wine and fish stock. Cook the spring onions and carrots sequentially in the hot stock until just tender, remove and keep warm covered. Add cream to the stock, season with lemon juice, salt, and white pepper, then homogenize with a stick blender. Stir in chopped tarragon, add back the spring onions and carrots, and adjust seasoning.
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3.
Wash the scallops, pat dry, and quickly sear each side in hot clarified butter. Place one scallop in each preheated serving dish, pour some sauce over it, and garnish with tarragon leaves. Serve immediately.
