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Creamy Garlic Tarragon Scallops

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes

Ingredients

  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1 lb fresh dry sea scallops
  • 2 tbsp olive oil - 1 tbsp extra if needed
  • 2 tbsp unsalted butter
  • 5-6 garlic cloves minced
  • 1/4 cup dry white wine alternatively chicken or vegetable stock
  • 1 tbsp fresh tarragon chopped
  • 1 cup heavy cream
  • 1 tbsp lime juice

Equipment & Utensils

  • Skillet

Instructions

  • Season scallops with salt and pepper.
  • Heat 2 tbsp olive oil in skillet on high heat and carefully slide in scallops.
  • Do not overcrowd the skillet, and if need be cook scallops in two batches. Use an extra tbsp of olive oil if needed for the second batch.
  • Cook scallops until golden on both sides (adjust heat if needed) then transfer to a place and set aside.
  • Add butter to skillet and when almost melted add garlic and saute until scent releases.
  • Deglaze pan with wine, or stock picking up the bits stuck to the bottom of the skillet.
  • Lower heat to medium then sprinkle in tarragon.
  • Slowly add heavy cream stirring sauce to combine ingredients.
  • Remove skillet from heat then add lime juice continuing to stir the sauce.
  • Add scallops to sauce and shake around so that the sauce envelopes the scallops.
  • Allow scallops to sit in sauce for a minute or two then serve.

Notes

Serves four as an appetizer