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Today’s recipe for this seafood site is a lovely seared sea scallop recipe that is accompanied by a tasty bourbon tarragon cream sauce to finish the scallop dish off right. I am having so much fun with today’s work load I have been traveling from site to site today so I have had a lovely mix of different recipes and ingredients to offer up. My latest stop is here at seafood and looking through the menu I decided that I need another scallop recipe for the mix (well right now anyways next week it will change again) so I sat down and asked myself, self what is it you like about scallops so much? I have to admit they are among my favorite seafood items.

So in thinking of that I came up with the idea of searing the scallops to gain a lovely crispness to the outside and a tender juice inside(secret don’t cook them all the way on the stove top) let them finish with the retained heat from cooking and what would go well with seared scallops. I remember a trip down south when I had them in this little seafood place and they did them in a bourbon tarragon cream sauce so I set out to recreate that sauce and this is the outcome of my work.

I am sure you will love the way the sauce accents the scallops and this dish could go well with any number of side dishes including any number of salads or even a nice wild rice with sautéed mushrooms or maybe even just some smashed potatoes or maybe even some oven roasted vegetables with a nice balsamic reduction. Scallops are such a nice neutral entree you can go many different directions to accompany them and not go wrong no matter which one you decide to take. I wonder where my next stop will take me. Mhh? Care to come along?

Sea Scallops with Bourbon Tarragon Cream Sauce
Summary: Sea scallops are a perennial favorite at seafood restaurants and among people in general yet few people really know how to cook this tender treasure of the sea right.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Seared Sea Scallops:
  • 16 Sea scallops, rinsed and patted dry
  • 3 tablespoon butter, unsalted
  • 1½ teaspoons lemon juice
  • Salt and fresh cracked pepper, to taste
For the Bourbon Tarragon Cream Sauce:
  • 3 tablespoon butter, unsalted
  • ⅛ cup bourbon
  • 1 cup heavy cream
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh tarragon, diced
  • Salt and fresh cracked pepper, to taste
To Serve the Sea Scallops with Bourbon Tarragon Cream Sauce:
  • Few fresh tarragon leaves
  • Slivers of fresh orange (optional)
Instructions
To Make the Seared Sea Scallops:
  1. Season with a sprinkling of salt and pepper on both sides of the scallops.
  2. Heat butter in a skillet over a medium high heat. As soon as the butter is very hot almost smoking, put the scallops in skillet to sear. While the scallops cook on that side, take and add additional butter and then the lemon juice and cook for two and a half minutes per side careful not to overcook as they will continue to cook for a bit when removed from the heat so only cook to about 90% done.
  3. Set the finished scallops to the side on a clean dish.
To Make the Bourbon Tarragon Cream Sauce:
  1. Heat butter in a small saucepan set to medium high heat, and place the minced garlic in and sauté until golden, should be about two minutes.
  2. Add the bourbon and deglaze the pan all the while stirring well. Cook for one minute.
  3. Add the heavy cream and allow to come to a simmer on medium heat. Add salt and pepper to taste. Simmer for around an additional two minutes, or until the sauce has slightly thickened add the tarragon and blend well.
  4. Remove from heat and allow to cool a few moments.
To Serve the Sea Scallops with Bourbon Tarragon Cream Sauce:
  1. Place three to four scallops on a plate and then spoon the sauce around them top this with a few fresh tarragon leaves and optionally with a few strips of fresh orange.

Photo Description:

Of all the seafood dishes out there is there any more attractively served then perfectly seared sea scallops in a lovely cream sauce? In this recipe we sear the scallops until they are mostly cooked and then allow them to finish their cooking cycle when taken from the heat and then give it a bed of a sweet bourbon cream sauce accented with fresh tarragon to finish the sauce off and to top it a few slivers of fresh orange for a sweet little teaser at the end.
 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine