Sauteed sea scallops with tarragon sauce

1 Servings

Ingredients

Quantity Ingredient
¾ cup 35% cream
¼ cup Fish stock
1 large Egg yolk
2 teaspoons Fresh lemon juice
¼ cup Dry white wine
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh chives
12 larges Sea scallops, muscle removed
Salt
Pepper
2 tablespoons Olive oil
Chives chopped

Directions

In small saucepan, over medium-high heat, combine cream and stock, bringing to a boil about 20 minutes, or until slightly thickened. Set aside.

In small bowl, whisk together yolk, lemon juice and wine until frothy.

Whisk into cream mixture. Stir in tarragon and chives; set aside.

Meanwhile, pat scallops dry and season with salt and pepper. In large skillet, over high heat, sear scallops in olive oil quickly about 45 seconds

on each side.

Serve three scallops with tarragon sauce per person. Garnish.

Yield: 4 servings

Source: Gusto! (Toronto Globe and Mail) Posted to FOODWINE Digest 18 Dec 96 From: Rod Grant <rodgrant@...> Date: Thu, 19 Dec 1996 01:05:00 -0500

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