Scallops with Tarragon Cream and Wilted Butter Lettuce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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In this recipe, butter lettuce is cooked in pan drippings for a quick side. Ingredients:
2 tablespoons (1/4 stick) unsalted butter, divided |
1/4 cup minced shallots |
1/2 cup dry white wine |
1/3 cup whipping cream |
4 teaspoons 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 |
Directions:
1. 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.
2. 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.
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