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Tarragon Scallops

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Photo: James Ingram

Tarragon and parsley work well together in this easy and delicious scallop recipe. Pea shoots gives it an additional spring touch.

Valerie Mansour

Recipe courtesy of Recipe courtesy Jim Bruce, River View Herbs.

Ingredients:

For the scallops:
  • 1 lb (450 g) large sea scallops
  • 1 Tbsp (15 ml) butter
  • 2 Tbsp (30 ml) extra-virgin olive oil
For the herb butter:
  • 1/4 cup (60 ml) tarragon and
  • parsley, finely chopped
  • 3 Tbsp (45 ml) lemon juice
  • 1/4 cup (60 ml) butter
  • freshly ground black pepper, to taste
  • handful fresh pea shoots

Directions:

  1. Heat 10- or 12-inch (25- or 30-cm) nonstick skillet over medium high heat for 1 to 2 minutes.
  2. Add butter and oil, let melt. Pat scallops dry, place in single, uncrowded layer.
  3. Let sear until one side is browned and crisp, 2 to 4 minutes.
  4. Using tongs, turn scallops, sear until second side is browned and almost firm to the touch, 2 to 4 minutes.
  5. Transfer scallops to plate, set in warm spot.
  6. Return pan to medium heat. Add herbs, lemon, and remaining butter. Heat until sauce starts to bubble.
  7. Return scallops and juices to pan. Gently roll scallops in sauce to warm them through.
  8. Add pepper to taste, garnish liberally with pea shoots. Serve immediately.

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