Scallops with Tarragon Cream and Wilted Butter Lettuce
Scallops with Tarragon Cream and Wilted Butter Lettuce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Melt 1 tablespoon butter in small skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
