Scallops with Tarragon Cream and Wilted Butter Lettuce

Ingredients for Scallops with Tarragon Cream and Wilted Butter Lettuce

• 2 tablespoons (1/4 stick) unsalted butter, divided

• 60ml minced shallots

• 120ml dry white wine

• 80ml whipping cream

• 20ml chopped fresh tarragon, divided

• 1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)

• 8 large sea scallops, patted dry

• 1 small head of butter lettuce, leaves separated

How to make Scallops with Tarragon Cream and Wilted Butter Lettuce

Melt 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.