Crispy Scallops with Tarragon Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Youâll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! âKaren Kuebler, Dallas Ingredients:
1 egg |
2 teaspoons water |
2/3 cup italian-style panko (japanese) bread crumbs |
1/3 cup mashed potato flakes |
1 pound sea scallops |
1/4 cup olive oil |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup heavy whipping cream |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
Directions:
1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
2. Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops. Yield: 4 servings.
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